Strawberry Scones

Why You’ll Love This Recipe

I love how these scones come together with minimal effort yet deliver bakery‑quality texture and flavor. The buttermilk tenderizes the dough, cold butter creates flaky layers, and juicy diced strawberries add bursts of sweetness. The optional lemon glaze adds a zingy finish that balances the rich, buttery scones.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ⅓ cup buttermilk

• 1 large egg

• 2 cups all‑purpose flour (plus about ¼ cup for shaping)

• 3 tablespoons granulated sugar

• 2 teaspoons baking powder

• ¾ teaspoon fine sea salt

• 6 tablespoons cold, unsalted butter, cubed

• ½ cup fresh strawberries, finely diced

For the glaze (optional):

• 1¼ cups powdered sugar

• 2 tablespoons fresh lemon juice (or milk)

Directions

1. Preheat oven to 400 °F and line a baking sheet with parchment or a silicone mat.

2. Whisk together buttermilk and beaten egg in a measuring cup; set aside.

3. In a large bowl (or stand mixer), whisk flour, sugar, baking powder, and salt.

4. Cut in the cold butter using a pastry blender or mixer until pea‑sized bits remain.

5. Drizzle in the buttermilk‑egg mixture, mixing just until the dough comes together—don’t overmix.

6. Gently fold in the diced strawberries until evenly dispersed.

7. Turn dough onto a floured surface and shape into a round about 1″ thick.

8. Wrap and chill in the refrigerator for 1 hour (or up to overnight).

9. Once chilled, cut into 8 wedges and place on baking sheet about 2″ apart.

10. Bake for 15–18 minutes until golden brown. Cool completely before glazing.

11. Whisk powdered sugar with lemon juice (or milk) until smooth; drizzle over scones and let glaze set (~1 hour).

Servings and timing

• Servings: 8 scones

• Prep time: ~25 minutes (including mixing and chilling prep)

• Cook time: 15–18 minutes

• Chill time: ~1 hour (or overnight)

• Total time: ~1 hour 40 minutes

Variations

• I sometimes add a teaspoon of lemon zest in the dough for more citrus brightness.

• For chocolate lovers, I stir in a handful of cinnamon chips or white chocolate chips.

• Skip the glaze and serve the scones warm with whipped cream and extra strawberries for a shortcake‑inspired twist.

Storage/reheating

I let the scones cool completely, then store them in an airtight container at room temp for up to 2 days—after that they start to dry out. To freeze, I wrap each scone individually in plastic wrap and store in a freezer bag for up to 1 month. When I want one, I reheat it in the microwave for about 30–40 seconds or warm it in a 350 °F oven until heated through (5–7 minutes).

FAQs

Will frozen strawberries work instead of fresh?

I recommend using fresh strawberries—they contain less water and won’t make the dough soggy. Frozen berries release more moisture and can alter the texture.

Can I skip the chilling step?

I don’t advise it—chilling firms the butter and relaxes the gluten, which yields flaky, tender scones with better rise. Without chilling, they tend to spread and flatten.

Can I use cream instead of buttermilk?

Yes, but buttermilk gives better tang and tenderness. If using cream, stir in 1–2 teaspoons of lemon juice or vinegar to mimic that acidity.

How do I prevent strawberries from bleeding into the dough?

Pat them dry and fold in gently at the end. Overworking the dough or chopping the berries too finely can cause excessive bleeding.

Can I prepare the dough ahead and bake tomorrow?

Absolutely! You can shape and wrap the dough after chilling and refrigerate overnight. Bring it back to chilling temperature before baking so they bake evenly.

Conclusion

These Strawberry Scones are my go‑to when I want something special yet accessible—deliciously flaky, fruity, and perfectly balanced. Whether glazed with lemon or served plain, they’re a lovely treat any spring or summer morning.

Strawberry Scones

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These tender, buttery strawberry scones are made with fresh berries and buttermilk, then drizzled with a simple lemon glaze—perfect for breakfast or brunch.

• Author: Sarah
• Prep Time: 25 minutes (includes shaping)
• Cook Time: 15–18 minutes
• Total Time: ~1 hour 40 minutes
• Yield: 8 scones
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

⅓ cup buttermilk

1 large egg

2 cups all-purpose flour (plus ¼ cup for shaping)

3 tablespoons granulated sugar

2 teaspoons baking powder

¾ teaspoon fine sea salt

6 tablespoons cold unsalted butter, cubed

½ cup fresh strawberries, finely diced

For the glaze (optional):

1¼ cups powdered sugar

2 tablespoons fresh lemon juice (or milk)

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Instructions

Preheat oven to 400 °F and line a baking sheet with parchment or silicone mat.

In a small bowl, whisk together buttermilk and egg; set aside.

In a large bowl, combine flour, sugar, baking powder, and salt.

Cut in cold butter with a pastry blender or mixer until mixture resembles coarse crumbs.

Pour in the buttermilk-egg mixture and stir gently until dough just comes together.

Fold in diced strawberries carefully.

Turn dough onto a floured surface and shape into a 1″ thick round.

Wrap and chill the dough for 1 hour (or overnight).

Slice into 8 wedges and place on baking sheet, spaced apart.

Bake for 15–18 minutes until golden.

Cool completely.

For glaze: whisk powdered sugar with lemon juice or milk until smooth; drizzle over cooled scones and let set for ~1 hour.

Notes

Add lemon zest to dough for extra citrus flavor.

Try white chocolate or cinnamon chips for a fun variation.

Serve unglazed scones warm with whipped cream and berries for a shortcake-style treat.

Use fresh strawberries for best texture; frozen berries can make dough too wet.

Chill the dough for the best flaky rise and structure.