Sweet and Tangy Strawberry Buttermilk Scones

Indulge in the sublime simplicity of **Strawberry Buttermilk Scones**, a recipe that masterfully demonstrates how exceptional tenderness and rich moisture can be achieved without the conventional use of heavy cream. These delectable scones offer an irresistible experience, transforming your breakfast, brunch, or afternoon tea into a truly memorable occasion. The secret lies in a classic technique: the careful incorporation of cold butter and the tangy goodness of buttermilk, ensuring every bite is a delightful revelation of flaky texture and bursting berry flavor.

Golden-brown Strawberry Buttermilk Scones on a white plate, garnished with fresh, vibrant strawberries, ready to be enjoyed.

Contents

Discover the Magic of These Strawberry Buttermilk Scones

There are countless reasons why these Strawberry Buttermilk Scones deserve a prime spot in your baking repertoire. Beyond their captivating flavor and texture, they offer a baking experience that’s both rewarding and surprisingly straightforward.

**A Timeless Recipe from a Baking Legend:** The foundation of these incredible scones comes from the esteemed Marion Cunningham, a baker extraordinaire and celebrated cookbook author. Her approach to baking is renowned for its reliability and delicious results, making this recipe a testament to classic baking principles.
**Unparalleled Tenderness and Moisture from Buttermilk:** Buttermilk isn’t just an ingredient; it’s a game-changer. Its acidity reacts with the baking soda, creating a lighter, more tender crumb. Moreover, it imparts a unique moistness and subtle tang that elevates the scone beyond what traditional cream-based recipes can offer, proving you don’t need cream for perfection.
**Perfect Seasonal Indulgence with Fresh Strawberries:** Bursting with the sweet-tart essence of fresh strawberries, these scones are an ideal treat for spring and summer. The berries soften slightly during baking, releasing their juicy goodness and creating pockets of pure fruit delight within the tender dough.
**Flaky Layers Achieved with Cold Butter:** The incorporation of cold butter is crucial. As the butter melts in the hot oven, it releases steam, creating tiny air pockets that result in the signature flaky layers characteristic of truly exceptional scones. This method guarantees a light, airy texture that simply melts in your mouth.
**An Easy Scone Recipe for All Skill Levels:** Despite their gourmet appeal, these scones are surprisingly simple to prepare. The process is forgiving, and the steps are clear, making it an accessible recipe for both novice bakers and seasoned pros looking for a reliable and delicious outcome.

The journey to perfecting these scones began with a desire to share something truly special. Inspired by the dedication of nursing staff, I sought to combine the comforting familiarity of buttermilk scones, a recipe I explored during my ‘Tuesdays with Dorie’ baking adventures, with the vibrant theme of strawberries from ‘Twelve Loaves’. The resulting Strawberry Buttermilk Scones were an absolute revelation, a testament to the power of combining great ingredients and classic techniques. They garnered rave reviews and disappeared remarkably quickly, solidifying their place as a cherished favorite.

An overhead shot showcasing two perfectly baked Strawberry Buttermilk Scones on a small white plate, accompanied by fresh, ripe strawberries, highlighting their tempting texture.

Crafting Your Own Buttermilk Scones: A Step-by-Step Guide

Making these tender, flaky strawberry buttermilk scones is a joyous process that yields incredibly rewarding results. Follow these essential tips for success:

**Prepare Your Strawberries with Care:** Begin by dicing fresh strawberries into small, uniform pieces. This ensures even distribution and prevents large pockets of moisture that can affect the scone’s texture. Crucially, spread the diced strawberries on several layers of paper towels and gently pat them dry. This step absorbs excess moisture, preventing the dough from becoming overly wet and ensuring the berries retain their structure during baking.
**The Zest Factor: A Burst of Citrus Brightness:** A tablespoon of finely grated orange zest is a game-changer. This bright, aromatic addition complements the sweetness of the strawberries and the tang of the buttermilk, adding an invigorating layer to the flavor profile without overpowering the main ingredients. Lemon zest can also be used for a slightly different, equally delightful twist.
**The Science of Cold Butter for Flaky Scones:** The secret to truly flaky scones lies in using very cold butter, cut into small, pea-sized pieces. As these tiny pockets of butter melt rapidly in a hot oven, they release steam. This steam creates delicate air pockets within the dough, separating the layers and resulting in an incredibly light and flaky texture. Avoid overworking the butter into the flour; you want visible pieces of butter throughout the mixture.
**Buttermilk: The Key to Tenderness and Moisture:** Buttermilk acts as a miraculous ingredient, providing the same luscious tenderness and moisture often associated with cream-based scones. Its natural acidity tenderizes the gluten in the flour while reacting with the baking soda to create a gentle rise, resulting in a scone that is both soft and airy.
**Gentle Handling for a Superior Scone:** Once the wet ingredients are added, resist the urge to overwork the dough. Over-kneading develops too much gluten, which can lead to tough, dense scones. Instead, mix just enough until the ingredients come together to form a shaggy, cohesive dough. A few brief, gentle kneads on a lightly floured surface are all that’s needed before shaping and cutting.
**Shaping and Baking for Perfection:** Whether you opt for classic round scones or the rustic charm of triangles, ensure your oven is preheated to the correct temperature. A hot oven is essential for activating the leavening agents and creating that desirable “oven spring” that lifts the scones beautifully. Bake until golden brown, signalling a perfectly cooked scone with a tender interior.

The allure of these buttery gems is undeniable. They even managed to win over my oldest son, Tom, who, despite upcoming wellness labs, couldn’t resist sneaking one before dinner. The proof of their deliciousness was in the inquiry about freezing them, followed by their swift disappearance! These incredible strawberry buttermilk scones now stand shoulder-to-shoulder with my beloved cream scones as absolute favorites. For those interested in the origin, the base recipe is beautifully documented in Baking with Julia. Next time, I plan to be even more generous with those luscious, dried strawberries!

Two Strawberry Buttermilk Scones on a pristine round white plate, artfully arranged with fresh strawberries, inviting a delightful indulgence.

Frequently Asked Questions About Scones

What is the secret to making truly great scones?

The foundation of a great scone lies in a few critical principles. Firstly, just like with puff pastry, the dough must be kept very cold throughout the mixing process, and the oven must be preheated to a high temperature. The small pieces of cold butter embedded in the dough will rapidly melt and release steam when they hit the hot oven, creating those wonderful, flaky layers that give scones their characteristic texture. This process, combined with the leavening power of fresh baking powder and baking soda, ensures a beautiful rise.

Speaking of leavening, always ensure your baking powder is fresh. Unlike baking soda, baking powder has a shorter shelf life and often expires before the can is empty. To test its potency, add a spoonful to a small bowl of boiling water; if it bubbles furiously, it’s good to go. If not, it’s time for a new can, as old baking powder will result in dense, flat scones. For the best flavor and texture, scones are always best enjoyed on the day they are baked. You can certainly measure out your dry ingredients and prep your butter the day before, but hold off on combining and baking until you’re ready to serve.

How do I achieve light and fluffy scones every time?

Achieving light and fluffy scones is a culmination of several careful steps. As mentioned, maintaining a cold dough temperature is paramount. If your kitchen is warm or you’ve been handling the dough for a while, don’t hesitate to pop the cut scones back into the refrigerator or even the freezer for 10-15 minutes before baking. This helps solidify the butter, enhancing the flakiness.

Consider using pastry flour instead of all-purpose flour if you want an even more tender crumb. Pastry flour has a lower protein content, which means less gluten development, leading to a softer scone. Furthermore, the golden rule of scone making is to avoid overmixing. Mix the ingredients just until they come together, leaving small bits of butter visible throughout the dough. These butter pieces are what create the pockets of steam responsible for the airy texture. Finally, always ensure your oven is thoroughly preheated to the specified temperature in your recipe. A hot oven provides the initial burst of heat needed for proper “oven spring,” which contributes significantly to a light and fluffy result.

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but a few adjustments are necessary. Do not thaw them before adding to the dough, as they will release too much moisture. Instead, keep them frozen and toss them directly into the dry ingredients. This helps coat them and prevents them from clumping. You might also want to add an extra tablespoon or two of flour to compensate for the added moisture that frozen berries tend to release during baking. The baking time might also increase slightly.

What’s the best way to store leftover scones?

Scones are best enjoyed fresh, warm from the oven. However, if you have leftovers, store them at room temperature in an airtight container for up to 2 days. To refresh them, a quick reheat in a preheated oven (around 300°F/150°C) for 5-10 minutes can bring back some of their crispness and warmth. Avoid storing them in the refrigerator, as this can dry them out.

Explore More Delicious Scone & Breakfast Recipes

If you’ve fallen in love with these Strawberry Buttermilk Scones, you’ll be thrilled to discover a world of other delightful scone and breakfast creations. Expand your baking horizons with these fantastic recipes:

Lemon Blueberry Scones from Sally’s Baking Addiction – A bright and zesty combination perfect for any morning.
Glazed Lemon Tea Scones – Elegant and infused with refreshing lemon flavor, ideal for afternoon tea.
Cranberry Eggnog Scones – A festive and flavorful option for holiday gatherings or a cozy winter morning.
Best Scones Recipe with Fresh Blackberries – Another fantastic berry-filled scone, showcasing the sweet-tart goodness of blackberries.
Vanilla Scones – A classic, versatile scone elevated with the aromatic essence of real vanilla bean.
Brown Butter Peach Scones – A sophisticated twist with nutty brown butter and juicy peaches.
Discover even more of the Best Breakfast Recipes for every day and special occasions.
Find additional Favorite Brunch Recipes to impress your guests or treat yourself.

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The Recipe:

Strawberry Buttermilk Scones Recipe

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Yield
12 scones

These Strawberry Buttermilk Scones are a testament to tender, moist baking, proving that you don’t need cream for an absolutely incredible result!

This recipe boasts an average rating of 4.9 stars from 42 reviews.

Ingredients

For the Scones:

3 cups all-purpose flour
⅓ cup granulated sugar
2½ teaspoons baking powder*
½ teaspoon baking soda
¾ teaspoon salt
1 tablespoon grated orange or lemon zest
6 ounces (1½ sticks) cold butter, cut into small pieces
1 cup cold buttermilk
4+ tablespoons diced strawberries, thoroughly dried with paper towels

For the Topping:

2 ounces (¼ cup) butter, melted, for brushing
¼ cup granulated sugar

Instructions

Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and citrus zest. Whisk thoroughly with a fork to ensure all dry ingredients are evenly distributed.
Add the cold butter pieces to the dry ingredients. Using your fingertips, a pastry blender, or a food processor, work the butter into the flour mixture until it resembles coarse cornmeal with some pea-sized pieces of butter still visible. This step is crucial for flaky scones.
Pour in 1 cup of cold buttermilk. Mix with a fork or spatula until the ingredients are just moistened and the dough begins to come together. Be careful not to overmix. If the dough appears too dry, add another tablespoon of buttermilk, a little at a time, until it forms a cohesive dough. Gently fold in the diced and dried strawberries.
Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently gather it into a ball. Knead briefly, just enough for the dough to come together smoothly, about 4-5 gentle turns. Avoid excessive kneading. Cut the dough in half.
To create triangular-shaped scones, take one half of the dough and gently roll it into a ½-inch-thick circle, approximately 7 inches in diameter.
Brush the surface of the dough circle with half of the melted butter. Evenly sprinkle with 2 tablespoons of sugar. Using a sharp knife or bench scraper, cut the circle into 6 equal triangles, like slicing a pizza.
Repeat the rolling, brushing, and cutting process with the second half of the dough.
Carefully place the scone triangles onto an ungreased baking sheet, leaving some space between each scone. Bake for 10-14 minutes, or until the scones are golden brown on top and cooked through. Remove from the oven and transfer to a wire rack to cool slightly before serving.

Notes

*Make sure to check the expiration date on your baking powder. It usually expires before you use it all. To check, you can put a spoonful in a cup of hot water. If fresh, it will bubble vigorously. If it doesn’t, purchase a new can before starting this recipe for optimal rise.

Feel free to add more strawberries if desired for an even more berry-filled scone experience.

This recipe has been lovingly adapted from the wonderful Marion Cunningham’s original buttermilk scone recipe.

For best results, ensure all your dairy ingredients (butter and buttermilk) are very cold. This helps create pockets of steam for maximum flakiness.

Scones can be frozen unbaked. Place the cut scones on a baking sheet and freeze until solid, then transfer to an airtight freezer bag for up to 1 month. When ready to bake, place frozen scones directly on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

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