Tender, slightly sweet, and perfect with a cup of coffee, these Strawberry Buttermilk Scones are sure to become a family favorite.
Memorial Day is around the corner and summer will be here before you know it! I love this time of year in Southern California. It’s strawberry season! From the Strawberry Festival in Oxnard to the abundance of strawberries at farmers’ markets and roadside stands, I can’t get enough strawberries.
Strawberry buttermilk scones are an easy and delicious way to take advantage of sweet fresh strawberries. Scones are made in the same fashion as biscuits and pie dough. Very cold butter is cut into the flour mixture and the dough comes together with the help of heavy cream. These scones are a little lighter than the average scone. Instead of heavy cream, we’re using buttermilk. Buttermilk is wonderful in baked goods with fruit. There’s something about the tang of buttermilk that helps to enhance the sweetness of fruits.
It’s best to use fresh strawberries for this recipe. Frozen strawberries will expel too much moisture, creating undesirable results. These scones are simply topped with a sprinkling of turbinado sugar. Feel free to use your favorite glaze, if desired.
Strawberry Buttermilk Scones
Prep Time:15 minutes
Cook Time:25 minutes
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 cup granulated white sugar
- 1/2 cup (1 stick) unsalted butter, very cold, cut into tablespoons
- 1 large Eggland's Best egg, cold
- 1/2 cup buttermilk, cold
- 1 cup fresh strawberries, hulled and diced
- milk or cream, for brushing
- Turbinado sugar or large crystal sugar, for sprinkling
- Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone mat and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the cold butter. Cut into the flour mixture using a pastry blender, two forks, or your fingers until mixture resembles coarse sand.
- In a small bowl, whisk together the egg and buttermilk. Pour into the dry mixture. Fold to combine. Midway through mixing, add the diced strawberries. Continue to fold until the strawberries are evenly distributed and the dough is mixed together.
- Transfer the dough to a lightly floured surface. Pat the dough into a circle with a thickness of about 1-inch. Slice into 8 wedges.
- Place the scones onto the prepared baking sheet, allowing at least 2 inch distance between scones. Lightly brush the top of each scone with heavy cream and sprinkle with turbinado sugar.
- Bake for 20 to 25 minutes, until the scones have puffed up and the tops are lightly golden brown. Let the scones cool slightly on baking sheet before transferring to a wire rack. Serve warm or at room temperature.
- Store leftover scones in the fridge in an airtight container. Re-heat in a toaster oven.