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5.0 from 3 votes

Strawberry Buttermilk Scones

This recipe for Strawberry Buttermilk Scones with whole wheat flour, buttermilk, fresh strawberries is perfect for an afternoon tea party, morning breakfast or any occasion you deem special!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 -8 scones
Calories: 429 kcal
Course: Breakfast
Cuisine: British

Ingredients

STRAWBERRY BUTTERMILK SCONES
  • 1 ¼ cups whole wheat pastry flour or all-purpose unbleached flour
  • ¼ cup sugar I use all natural cane sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 6 tablespoons butter cold, chopped
  • 1/3 cup buttermilk + 3 tablespoons. Plus extra for brushing.
  • 1/2 cup fresh strawberries heaping, chopped
LEMON BUTTER GLAZE
  • ½ cup powdered sugar
  • 1 ½ - 2 tablespoons lemon juice
  • 1 tablespoon melted butter
  • If needed use a little cream or milk, a teaspoon at a time, until the right consistency.

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees.
  2. In a medium bowl, stir together the flour, sugar, salt, and baking soda. Dice the butter into small cubes and add it to the flour mixture. Work the butter into the mixture using a pastry cutter, two knives or even your hands, until it’s evenly distributed and slightly smaller than peas. Gently stir in the chopped strawberries to coat with flour.
  3. Make a small well in the center and pour your buttermilk into the center. Mix gently with a fork until a shaggy dough forms. Don’t over mix. Pour the dough/crumbs onto a parchment lined cookie sheet and gently mold the dough into a disc, with the center slightly higher than the edges. Press out into approximately 8” in diameter. The warmth of your hands will help shape the dough, holding it together. Doesn't need to be perfect, hence the beauty of scones.
  4. Using a knife, slice the dough into 4 large or 8 smaller scones (like cutting a pie). At this time, scone disc, may be wrapped in plastic wrap or parchment, sealed in an airtight freezer baggie for later baking.
  5. *Note | You may separate the scones on the pan for crisper scone edges, or bake it as a pie/disc, re-cutting and separating the scones once it has baked.
  6. Brush the tops of the scones with a little extra buttermilk for a glaze, if desired. If desired, sprinkle with a little Demerara sugar or coarse sugar.
  7. Bake 13-15 minutes until golden and toothpick inserted comes out clean, don’t over bake if you want them moist. If you left the scones in the disc, recut after a few minutes and separate. Using a spatula, remove to a cooling rack to cool completely. While scones bake, whisk together the glaze ingredients, adding a little milk or cream to thin as needed.
  8. For a light all over glaze, pour glaze while scones are still warm from the oven. For a drizzled look, cool the scones completely on a wire rack, then place a sheet of wax or parchment paper underneath rack (for easy clean up) and slowly drizzle glaze over the scones. Serve with Lemon Curd, Butter, Clotted Cream or by themselves.
  9. Store in airtight container overnight, or up to one week in the fridge.

Notes

  • If baking from frozen, place in preheated oven on parchment lined cookie sheet, bake a few additional minutes until golden.
  • Recipe heavily adapted from 31 Daily

Nutrition Information

Serving 1serving Calories 429kcal (21%) Carbohydrates 57g (19%) Protein 6g (12%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 55mg (18%) Sodium 394mg (16%) Potassium 203mg (6%) Fiber 4g (16%) Sugar 29g (58%) Vitamin A 651IU (13%) Vitamin C 13mg (14%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4-8 scones

Amount Per Serving

Calories 429

% Daily Value*

Serving 1serving
Calories 429kcal 21%
Carbohydrates 57g 19%
Protein 6g 12%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 55mg 18%
Sodium 394mg 16%
Potassium 203mg 4%
Fiber 4g 16%
Sugar 29g 58%
Vitamin A 651IU 13%
Vitamin C 13mg 14%
Calcium 45mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.