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Strawberry Buttermilk Scones

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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!

Strawberry Buttermilk Scones on a white plate with fresh strawberries

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!

Strawberry Buttermilk Scones broken to reveal insides

How to Make This Easy Scones Recipe

  • 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 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 3/4 cup of diced, then dried (using paper toweling) strawberries to my scones before kneading.

Strawberry Buttermilk Scones on parchment covered sheet pan

Plus More Scones Recipes You’ll Love:

Strawberry Buttermilk Scones

Strawberry Buttermilk Scones

These Strawberry Buttermilk Scones prove that you don't need cream to create tender, moist scones!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 12scones

Ingredients

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
  • 3 tablespoons diced strawberries, dried with paper towels

For the Topping:

  • 2 ounces unsalted butter, melted, for brushing
  • 1/4 cup sugar

Instructions

  1. Preheat oven to 425°F. Stir flour, sugar, baking powder, baking soda, salt, and zest together with a fork.
  2. Add butter pieces and work it into the dry ingredients until the mixture resembles coarse cornmeal.
  3. 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.
  4. Gather dough into a ball, turn it onto a lightly floured work surface, and knead briefly. Cut dough in half.
  5. To Make Triangular-Shaped Scones, roll one piece of dough into a ½-inch-thick circle that is 7 inches across.
  6. Brush the dough with half of the melted butter, sprinkle with 2 tablespoons of sugar, and cut the circle into 6 triangles.
  7. Repeat with the second half of the dough.
  8. Place the scones on an ungreased baking sheet and bake scones 10 minutes or until golden. Remove to a wire rack to cool.

Notes

Adapted from Marion Cunningham.

Nutrition Information:

Yield:

12

Serving Size:

1 scone

Amount Per Serving: Calories: 297Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 417mgCarbohydrates: 35gFiber: 1gSugar: 11gProtein: 4g
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81 comments on “Strawberry Buttermilk Scones”

  1. I skipped dinner today so that I could control some of that out of calorie intake that has been going on due to the freezing temperatures and sheer boredom, and these beautiful looking scones are not helping. At all. They look perfect!

  2. These scones look wonderful, Liz!

  3. These look delicious. I have everything on hand so think I will bake these tomorrow. My daughter in law will be here and I think she will like them! I’m glad Bill is doing well!

  4. That was so nice of you to make these for the nursing staff, they must have loved these. They look incredible! I love strawberry scones and these buttermilk ones sound delicious 🙂

  5. I just adore scones made with buttermilk. I think it adds such a special flavor. And fresh strawberries in there is simply a big bonus.

  6. Those look just like the ones that I used to make in yesteryear.

  7. Love me some scones, but strawberry scones are my fave!! Lucky nurses!!

  8. Since strawberries are my alltime favorite fruit, and scones are my alltime favorite breakfast, I say this is my dream combo!!! 🙂

  9. I have never really been able to make scones that look like this, for some reason I just can’t make them but this recipe sounds so good I am going to give them another go. I would love a plate of these for afternoon tea, buttermilk scones are the best.

  10. Hope Bill is back home by now, Liz.
    The stuff must have loved your scones, Liz.
    The addition of Strawberry is heavenly.
    Well done.

  11. These scones scream spring to me. I am so excited for strawberry season!

  12. There is nothing more comforting than scones. They are one of my absolute favorites. These strawberry scones look sensational and soft in the center. A perfect thank-you.

    Toodles,
    Tammy<3

  13. I love this idea! and the TwelveLoaves – will definitely be checking out all those great bread posts. This is my idea of a great breakfast or afternoon tea!

  14. These look gorgeous. I love how you share your thanks with food. Best kind of thanks in my book.

  15. Liz, you never cease to amaze me! You really are a great cook…love seeing recipes from you, adaptations or otherwise! This looks wonderful…thanks for sharing!

  16. These remind me of the scones from my youth!

  17. WOWWW
    These scones look super tasty!!
    We have wonderful strawberries now, and I like the idea of baking scones

  18. going to try these with my red raspberries on Sunday for my daughterinlaw. She will love them like I will and they will be a special treat for us!

  19. Oh how I love a good scone! They’re so pretty, and perfect with a giant cup of coffee!

  20. I made these with blueberries for my roofers who wolfed them down! I first saw this recipe on “Baking with Julia” when she had Marion Cunningham on to make quick breads. How funny to think that Julia had never had a scone before. I guess they are a recent addition to our American repertoire.
    I made them with peaches the other day, which is a bit trickier than berries. Tossing the fruit in the dry ingredients ahead of the buttermilk helped.

    • Hi, Ann!!! Too funny about Julia! You cannot beat a Marion Cunningham recipe—and thanks for your tips. I’ll have to check my peach scones and see if they’re adapted from this recipe or a Cook’s Illustrated one. Both are perfect for summer. P.S. I’ve been feeding my landscapers, LOL!

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