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Strawberry Scones

Bright, buttery, and studded with tender strawberries, these scones are the perfect springtime bake for any occasion.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 8 scones
Course: Breakfast, Brunch
Cuisine: American, Baked Goods
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/3 cup buttermilk Use cold for better texture.
  • 1 large egg (slightly beaten)
  • 2 tablespoons fresh-squeezed lemon juice (or milk, if desired) For glaze.
Dry Ingredients
  • 2 cups all-purpose flour Plus more for working with dough.
  • 3 tablespoons granulated sugar Reserve 2 tablespoons for mixing.
  • 2 teaspoons baking powder Leavening agent.
  • 3/4 teaspoon fine sea salt
  • 1 1/4 cups powdered sugar For glaze.
Main Ingredients
  • 6 tablespoons cold unsalted butter (cut into small cubes) Use European-style for richer flavor.
  • 1/2 cup chopped strawberries Use firm, ripe berries.

Method
 

Preparation
  1. Whisk the buttermilk and the slightly beaten egg together in a large measuring pitcher until combined. Set aside.
  2. Add the flour, 2 tablespoons of granulated sugar, baking powder, and salt to a stand mixer bowl. Mix on low until evenly combined.
  3. Add the cold, cubed butter and mix on medium until broken into pea-sized bits.
  4. Reduce speed to low and drizzle in the buttermilk mixture. Stop mixing once the dough holds together.
  5. Gently fold in the chopped strawberries until evenly distributed.
Chilling & Baking
  1. Turn the dough onto a floured surface and pat it into a round about 1 inch thick. Wrap in plastic and refrigerate for 1–2 hours.
  2. Preheat the oven to 400°F (200°C) and prepare a baking sheet with parchment.
  3. Cut the chilled dough into 8 wedges and space them on the baking sheet.
  4. Bake for 15–18 minutes until golden. Transfer to a cooling rack.
  5. Whisk together powdered sugar and lemon juice for the glaze; drizzle it over the cooled scones.

Notes

Store baked scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze dough for up to 3 months.