Did you think scones were hard to make? Think again! These golden Strawberry Scones come gorgeously studded with juicy, red strawberries and fresh lemon flavor. They’re buttery, tender, just the right amount of sweet, but best of all, so easy to make!
Now you can satisfy your A.M. comfort food cravings all spring and summer long with a baked berry treat that never disappoints! These scones are an absolute delight alongside a steaming hot cup of coffee or tea, and make a lovely addition to any brunch menu!
Scones and biscuits are in the same delicious family of baked goods, and if you’ve ever made a Homemade Biscuit, you’ve essentially made a scone without the sugar!
If you haven’t made biscuits from scratch, no need to fret. These Strawberry Scones are going to be a breeze! Love scones? Bookmark these Cinnamon Orange Scones for your fall baking lineup!
HOW TO MAKE STRAWBERRY SCONES
There are two ways to make the dough for Strawberry Scones: By hand or with a little extra help from the stand mixer! Both methods are simple to follow and you’ll find the dough comes together quick and easy!
Each one of these methods begins a little bit differently, but they end the same.
MAKE THE DOUGH – HAND METHOD
- Whisk together the buttermilk and eggs and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the bowl and use a pastry blender (or two knives) to work in the butter.
- Add the buttermilk mixture and use a wooden spoon to stir and combine.
- Add the diced strawberries and gently fold them in.
MAKE THE DOUGH – STAND MIXER METHOD
- Whisk together the buttermilk and eggs and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix together the flour, sugar, baking powder, and salt on low.
- Add the cold, cubed butter to the bowl and mix on medium until the cubes are broken up into pea-sized bits.
- With the stand mixer on low, slowly drizzle in the buttermilk mixture. Stop mixing as soon as the dough starts to come together.
- Add the diced strawberries and mix on low until they are evenly incorporated throughout the dough.
SHAPE, CHILL, AND BAKE
- Transfer the dough to a floured work surface and with floured hands, gently pat it out into a round, about 1″ thick.
- Wrap the dough with plastic and refrigerate for about an hour (or up to overnight).
- Once the dough is good and chilled, remove it from the refrigerator, cut it into 8 wedges and bake at 400°F for about 16 minutes. Allow the Strawberry Scones to cool completely before adding the glaze!
MAKE THE GLAZE (OPTIONAL)
- Add powdered sugar and lemon juice (you could also use milk as well) to a small mixing bowl and mix until combined. If you need to add an additional tablespoon of liquid to make the glaze fluid, feel free to do so!
- Brush or drizzle the top of the Strawberry Scones with the glaze and allow to set for about an hour or so.
LIKE STRAWBERRY SHORTCAKE?
If you are a Strawberry Shortcake lover, leave the glaze behind and serve your scones with Homemade Whipped Cream instead!
STRAWBERRY SCONE INGREDIENTS
Buttermilk | Buttermilk will keep you on the right track when it comes to making a light and fluffy scone! This is due to its tenderizing power! The acidity in this ingredient helps to break down long, tough gluten strands in baked goods, which in turn, helps your Strawberry Scones to stay perfectly tender!
Egg | Egg serves as a binding ingredient when it comes to scones and helps to keep everything together!
Flour | Use only all-purpose flour for this recipe!
Sugar | For the dough, you will need a small amount of granulated sugar. A few tablespoons will the trick — scones are not meant to be overly sweet! And, if you are planning to make the glaze, you’ll also need to have powdered sugar on hand!
Baking Powder | Remember, baking powder and baking soda are not interchangeable ingredients. Be sure you use baking powder for this recipe!
Salt | When it comes to baked goods, we are Team Fine Sea Salt all the way! If you only have standard table salt on hand, cut the quantity back to a half teaspoon, as it is sharper in flavor than sea salt.
Butter | Cold butter is super important when it comes to making flaky Strawberry Scones! The cold butter speckled throughout the dough helps to create little steam pockets which, in turn, create layers. Yes, please!
Also, make sure you use unsalted butter so you can control the amount of sodium going into your goodies!
Lemon| Freshly squeezed lemon juice makes for a tart, tangy glaze and is the perfect balancing act for these Strawberry Scones. If you want your scones to also have an extra bit of lemon flavor, feel free to add in a teaspoon of lemon zest to the dry mix before you cut in the butter!
If you want to leave the lemon out altogether, you could use milk instead.
Strawberries | Last, but certainly not least, the strawberries! Be sure to use fresh strawberries for this recipe — no frozen strawberries! The water content of frozen strawberries is far too high and will affect the dough negatively.
Cut the fresh strawberries into just under a 1/2″ dice for these scones and make sure you measure after they’ve been diced! You’ll need a 1/2 cup of diced strawberries.
MORE FRESH STRAWBERRY DESSERTS TO TRY
HOW TO STORE SCONES
Want to make scones in advance? No problem. Your Strawberry Scones will stay fresh for up to two days. After this, they’ll start to get stale. If you want them to keep for any longer than that, you should freeze them!
To freeze scones, allow them to cool to room temperature and transfer them to an airtight, freezer-safe, zip-top bag. To reheat one, simply microwave it for about 30-40 seconds.
5 MORE BREAKFAST IDEAS YOU’LL LOVE
- Blueberry Bars
- Almond Biscotti
- Buttermilk Biscuits
- Homemade Cinnamon Rolls
- Chocolate Chip Banana Cookies
An easy Strawberry Scones Recipe for buttery, perfectly golden buttermilk scones studded with fresh strawberries and topped with a delicious lemon glaze!
- 1/3 cup buttermilk
- 1 large egg slightly beaten
- 2 cups all-purpose flour plus a 1/4 cup or so for working with dough
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter cut into small cubes
- 1/2 cup chopped strawberries
- 1 1/4 cup powdered sugar
- 2 tablespoons fresh-squeezed lemon juice (or milk, if desired)
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Whisk together the buttermilk and egg in a large measuring pitcher. Set aside until ready to use.
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Add flour, 2 tablespoons granulated sugar, baking powder, and 3/4 teaspoon sea salt to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until evenly combined. Add the butter to the stand mixer and continue to mix on medium until the cubes are broken up into pea-sized bits. If you don't have a stand-mixer, see the notes below.
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Reduce the mixer speed to low and slowly drizzle in the contents of the measuring pitcher. Stop mixing as soon as the dough comes together. Add the strawberries, mix on low just until they are evenly distributed.
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Place the dough onto a floured work surface. With floured hands, pat or gently roll out the dough into a round, about 1" thick. Wrap the dough in plastic wrap and refrigerator for 1-2 hours.
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Preheat the oven to 400° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.
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Using a sharp knife or a pastry cutter, cut the dough into 8 wedges and place about 2” apart on the baking sheet.
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Bake the scones for 15-18 minutes, or until golden brown and cooked through. Transfer the baked scones to a cooling rack, allow to cool completely.
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Add the powdered sugar and lemon juice (or milk) to a small mixing bowl. Stir until well combined. You may add up to 1 more tablespoon of liquid if needed.
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Drizzle the top of the scones with the glaze and set aside for about 1 hour to set up. Serve and enjoy!
If you do not have a stand mixer, add dry ingredients to a large bowl and whisk to combine. Sprinkle the butter cubes evenly over the flour mixture, and using a pastry blender, begin to break up the butter until it resembles pea-like bits, and is evenly incorporated. Stir in the cinnamon chips, if using.
Then, stir in the remaining wet ingredients, followed by the strawberries. As soon as the dough comes together, place the dough onto a floured work surface.
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