Strawberry Buttermilk Scones
These Strawberry Buttermilk Scones prove that you don’t need cream to create tender, moist scones! The results were absolutely incredible!
Using cold butter and buttermilk make this Easy Scones Recipe an irresistible breakfast, brunch, or snack treat!
Why You Must Make
- The base recipe for these scones is from Marion Cunningham, a baker extraordinaire and cookbook author.
- Buttermilk makes the scones extra moist and tender.
- Adding strawberries makes them perfect for a summer breakfast or brunch.
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. They were out of this world!
How to Make
- Dice fresh strawberries and set them on some paper towels 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 he 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 (affiliate link). Note that I added 1/4 cup of diced, then dried (using paper toweling) strawberries to my scones before kneading. I will add even more the next time!
Frequently Asked Questions
First, like with puff pastry, the dough must be cold and the oven must be hot. The little bits of butter will release steam as they bake and help the scones rise along with the baking powder and baking soda.
Plus, baking powder does not have a long shelf life like baking soda. So it will most likely expire before you can even use half the can! So check the expiration date or add some to boiling water to see if it bubbles furiously. If it’s old or doesn’t react strongly, replace it before you start baking.
Scones are best on the day they are baked, so bake on the day you plan to serve them. You can measure out the dry ingredients, etc. the day before, but don’t mix and bake until you’re ready to share them.
As mentioned above, keep the dough cold. You can even refrigerate the cut scones on the baking sheet before baking if the dough gets warm.
Using pastry flour instead of all-purpose flour will make them more tender as the former has less gluten. Next, do not overmix so you have little bits of butter throughout the dough. Finally, make sure the oven is preheated to the temperature in your recipe before baking.
You May Also Like:
- Lemon Blueberry Scones from Sally’s Baking Addiction
- Glazed Lemon Tea Scones
- Cranberry Eggnog Scones
- Best Scones Recipe with fresh blackberries
- Vanilla Scones
- Brown Butter Peach Scones
- More of the Best Breakfast Recipes
- More Favorite Brunch Recipes
Strawberry Buttermilk Scones Recipe
These Strawberry Buttermilk Scones prove that you don't need cream to create tender, moist 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
- 1 tablespoon grated orange or lemon zest
- 6 ounces butter, cut into small pieces
- 1 cup buttermilk
- 4 + tablespoons diced strawberries, dried with paper towels
For the Topping:
- 2 ounces butter, melted, for brushing
- 1/4 cup sugar
- Preheat oven to 425°F. Stir flour, sugar, baking powder, baking soda, salt, and zest together with a fork.
- Add butter pieces and work it into the dry ingredients until the 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. Mix in diced strawberries.
- 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.
- Repeat with the second half of the dough.
- Place the scones on an ungreased baking sheet and bake scones 10 minutes or until golden. Remove to a wire rack to cool.
Add more strawberries if desired.
Adapted from Marion Cunningham.
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Serving Size:1 scone
Amount Per Serving: Calories: 297Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 417mgCarbohydrates: 35gFiber: 1gSugar: 11gProtein: 4g
100 Comments on “Strawberry Buttermilk Scones”
What beautiful scones, Liz! Sadly, I didn’t really know about Marion Cunningham until she passed away year before last but I have since discovered what an advocate of great breakfasts she was. Pinning these scones to bake this weekend!
What a great way to show appreciation to the nursing staff! 🙂 These scones are so beautiful and I just *know* that they taste out-of-this-world good. I’m a sucker for scones.
Your scones look delicious…and you’re right buttermilk really makes the baked goods moist. I love using it in all my muffin recipes.
Liz, wonderful scones and they must have tasted awesome with the addition of strawberries. No wonder your son absconded with them! Hope Bill is better. Very thoughtful of you to send these for the hospital staff.
Liz, these scones look so fluffy. What a lucky nursing staff.
Beautiful as always! I used strawberry jam but that is not quite the same as those lovely strawberry chunks! Glad there was no arm twisting in this one!
What a great idea!!! Your Strawberry Buttermilk Scones look beautiful and sounds delicious!!!
Indeed, we can feel spring with this nice recipe!!!
i would love to have these with my mid morning ice coffee!
Those are beautiful scones. It makes me think of spring. Hope Bill is in the mend.
Your scones look utterly fabulous, Liz! The hospital staff is so lucky – they must feel like they are in heaven.
I like Rossella’s tea idea. I will join and bring my bagels!:)Then I think we may be set even for dinner and dessert. Your scones are fabulous, Lizzy!!
Your scones are perfection, Liz! They’d never make it to the freezer, here – unless you’re counting stepping outside with one in hand… 😉
that is so sweet of you to bake for the nursing staff. . I’m sure they loved these scones! ok, I cannot wait to try this recipe. . . your scones, as always, look fabulous!! and yes, FREEZING! This is something I am doing more and more with baked goods. . love this because this not only keeps me from eating them all in one sitting . . it also ensures there will be more goodies to be had later!
I’m sure the nursing staff was thrilled to receive these. Who wouldn’t be? They look delicious!
Your strawberry scones are indeed gems, Liz…As you are =) So thoughtful to remember the hardworking hospital staff.
P.s. Very glad that Bill is better.
Yes, please. Thanking you in advance for delivering to my bedside…
I have actually been craving scones; there really is nothing like them for a wonderful snack with tea or coffee. The fruit lightens and gives them the perfect sweet tang. Gorgeous and perfect And such a thoughtful gift.
Your scones are very pretty Liz! I noticed lots of fresh strawberries at the supermarket last weekend:@)
These sound delicious! I love strawberries in anything and can’t wait for them to be in season. Lucky nurses 🙂
We can organize an afternoon tea today. Your scones and my muffins. What else? 🙂