These Strawberry Buttermilk Scones prove that you don’t need cream to create tender, moist scones!
Using cold butter and buttermilk make these Strawberry Scones an irresistible breakfast, brunch or snack treat!
Strawberry Buttermilk Scones
While Bill was hospitalized last month, I wanted to take some goodies to his stellar nursing staff. I got the bright idea to combine my Tuesdays with Dorie recipe for buttermilk scones with my Twelve Loaves theme of strawberries. So I whipped up a batch of these divine Strawberry Buttermilk Scones. When I spied Marion Cunningham’s name as the contributing baker in this Baking with Julia recipe, I was reassured the result would be sensational. I was spot on as these strawberry scones were out of this world!
How to Make Buttermilk Scones
- Dice fresh strawberries and set them on some paper toweling to absorb the excess juices.
- A tablespoon of finely grated orange zest adds another hit to the flavor profile.
- Using cold butter makes for flaky scones as the small butter pieces produce steam as they melt in the oven, therefore making tiny air pockets in the dough.
- The buttermilk provides the same tenderness and moisture as the cream in my usual recipe.
- Do not want to overwork the dough once the liquid is added. Just knead enough so the dough comes together, then cut and bake!
Our oldest, Tom, was over to check on his dad and I offered him one of these strawberry scones. There was no arm twisting involved as he shoveled one in before dinner. He hemmed and hawed that he was having his wellness labs drawn at work the next day, so wouldn’t take any home with him that night. But, what do you know? There was an inquiry about freezing these, then the rest were absconded with. These buttery gems now rival my cream scones as my favorites.
The recipe can be found in Baking with Julia. Note that I added 3/4 cup of diced, then dried (using paper toweling) strawberries to my scones before kneading.
#TwelveLoaves March: Strawberries. February was a delicious month of Chocolate breads! We are ready for spring and chose Strawberries for our March theme! Choose a recipe featuring strawberries. (Your bread of choice could be accented with fresh or dried strawberries, strawberry preserves) Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with STRAWBERRIES. Let’s get baking! Here is a list of the other Twelve Loaves hostesses this month and their strawberry breads, including my yummy strawberry scones:
- Strawberry Almond Quick Bread by Renee from Magnolia Days
- Brioche Loaves with Fresh Strawberry Jam by Alice from Hip Foodie Mom
- Strawberry Buttermilk Scones by Liz from That Skinny Chick Can Bake
- Balsamic Strawberry Cinnamon Rolls by Felice from All That’s Left Are The Crumbs
- Strawberry Swirl Sweet Rolls by Donna from Cookistry
- Strawberry Bread by Holly from A Baker’s House
- Strawberry Cheesecake Sweet Bread by Stacy from Food Lust People Love
- Strawberry Danish by Karen from Karen’s Kitchen Stories
- Strawberry Bagels by Lora from Savoring Italy
Plus More Scones Recipes:
- Glazed Lemon Tea Scones
- Cranberry Eggnog Scones
- Fresh Blackberry Scones
- Vanilla Bean Scones
- Brown Butter Peach Scones
For the Scones:
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 6 ounces butter, cut into small pieces
- 1 cup buttermilk
For the Topping:
- 1 tablespoon grated orange or lemon zest
- 2 ounces unsalted butter, melted, for brushing
- 1/4 cup sugar
- 3 tablespoons diced strawberries, dried with paper towels
- Preheat oven to 425°F. Stir flour, sugar, baking powder, baking soda, and salt together with a fork. Add butter pieces and work it into the dry ingredients until mixture resembles coarse cornmeal. Pour in 1 cup buttermilk and the zest, and mix until ingredients are just moistened. If the dough seems dry, add another tablespoon buttermilk. Gather dough into a ball, turn it onto a lightly floured work surface, and knead briefly. Cut dough in half.
- To Make Triangular-Shaped Scones, roll one piece of dough into a ½-inch-thick circle that is 7 inches across. Brush the dough with half of the melted butter, sprinkle with 2 tablespoons of sugar, and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and bake scones 10 minutes or until golden. Remove to a wire rack to cool.
Adapted from Marion Cunningham.
Serving Size:1 scone
Amount Per Serving: Calories: 297 Total Fat: 16g Saturated Fat: 10g Trans Fat: 1g Cholesterol: 41mg Sodium: 197mg Carbohydrates: 35g Fiber: 1g Sugar: 11g Protein: 4g