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Buttermilk Strawberry Scone Loaf

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Indulge in a delightful treat with this easy-to-make scrumptious strawberry scone loaf. Made with fresh strawberries, it’s a golden, crunchy-topped treat with a moist, soft, and delicious interior. Perfect for strawberry season!

Top view of sliced Strawberry Scone Loaf on a white marble board with clotted cream and butter

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Enhance its already irresistible taste by serving it with softened butter or clotted cream. Don’t be afraid to go all out and add some jam, as it only elevates the flavors. Experience a burst of bright flavor in every bite with this must-try recipe!

What is a Scone Loaf?

Think of it as a fusion between delicious scones and Irish soda bread. Better yet, think of this recipe as a delightful combination of our always-popular Buttermilk Strawberry Scones and the perennial favorite, Irish Soda Bread with Buttermilk and Raisins. Minus the raisins, of course.

Top view of sliced Strawberry Scone Loaf on white marble cutting board

Why Not Just Make Scones?

Scones are always wonderful. But, what makes a scone loaf different… is the texture. While triangular scones have 4 crispy sides (top, bottom, and sides) due to oven exposure, a scone loaf is crispy on the top and bottom, and oh-so-tender on the inside. And there are lots of insides.

Think soda bread meeting scones and infused with bright pops of color and flavor with fresh strawberries folded in. And then… you have a strawberry scone loaf!

What to Love About Strawberry Scone Loaf

  • Like soda bread, the outside is crisp and delicious and the inside is incredibly tender and moist.
  • Can be sliced or broken apart for serving.
  • A quick and easy recipe that’s fun to make and delicious to eat!
Top view of ingredients for Strawberry Scone Loaf on a white wood background.

Strawberry Scone Loaf Ingredients

Specific ingredient measurements are in the recipe card below, but here’s a quick list of what you will need:

  • All-purpose flour
  • Granulated sugar
  • Baking powder and baking soda plus salt (I’m using fine sea salt)
  • Cold butter, cubed
  • Buttermilk
  • Large egg, beaten
  • Fresh strawberries, chopped and patted dry
Side view of individual Strawberry Scone Loaf serving on a white plate with fresh strawberries

How to Make Strawberry Scone Loaf

Step-by-step instructions are in the recipe card below, but here is a brief overview with photos:

Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.

Step 1: Whisk the dry and wet ingredients

Whisk the buttermilk and eggs together and set aside. Then whisk the dry ingredients together (flour, sugar, baking powder, soda, and salt); cut in the butter until it resembles small peas. Fold the strawberries into the dry mixture and toss to coat.

Step 2: Bring the dough together

Make a well in the center and pour in the egg and buttermilk mixture. Stir the ingredients together; the dough should be shaggy at this point. While the dough is still in the bowl, knead and press it together a few times until it holds together.

Step 3: Shape the strawberry scone loaf

Transfer the dough to the parchment paper and pat it into a round loaf about 8 inches in diameter.

Top view of unbaked Strawberry Scone Loaf shaped into a circle

Using a knife, score the loaf into 8 wedges by running a knife about halfway through the scone loaf without cutting all the way through.

Top view of unbaked scone loaf scored for baking

Brush with buttermilk and sprinkle with additional sugar.

Top view of unbaked strawberry scone loaf brushed with buttermilk and ready for the oven

Step 4: Bake

Bake for 25 to 35 minutes or until golden. Let cool slightly and cut or break into pieces. Serve warm with butter and or clotted cream.

Side view of sliced Strawberry Scone Loaf with fresh butter

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Close up Top view of sliced Buttermilk Strawberry Scone Loaf
Top view of sliced Strawberry Scone Loaf on a white marble board with clotted cream and butter

Buttermilk Strawberry Scones Loaf

Indulge in a delightful treat with this scrumptious strawberry scone loaf. Made with fresh strawberries, this golden, crunchy-topped treat has a moist, soft, delicious interior with craggy, brown edges, all thanks to baking it as a loaf instead of individual scones.
4.8 from 6 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 servings
Author: Stephanie Wilson

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1/2 cup cold butter
  • 1/2 cup buttermilk plus more for brushing
  • 1 large egg beaten
  • 1 cup fresh strawberries chopped and patted dry

Instructions

  • Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
  • Whisk together the buttermilk and egg, and set aside.
  • Whisk the flour, sugar, baking powder, soda, and salt together. Cut the cubed butter into the dry ingredients with a fork, fingers, or two knives. (Or use a food processor with a metal blade to speed things up. Just a couple of pulses will do.)
  • Fold the strawberries into the dry mixture and toss to coat.
  • Make a well in the center and pour in the egg and buttermilk mixture. Stir the ingredients together; the dough should be shaggy at this point. While the dough is still in the bowl, knead and press it together a few times until it holds together.
  • Transfer the dough to the parchment paper and pat it into a round loaf about 8 inches in diameter. Using a knife, score the loaf into 8 wedges. Run the knife about halfway through the scone loaf without cutting all the way through. Brush with buttermilk and sprinkle with additional sugar.
  • Bake for 25 to 35 minutes or until golden. Let cool slightly and cut or break into pieces. Serve warm with butter and or clotted cream.

Video

Nutrition

Calories: 279kcal | Carbohydrates: 37g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 879mg | Potassium: 93mg | Fiber: 1g | Sugar: 12g | Vitamin A: 412IU | Vitamin C: 11mg | Calcium: 296mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Scones
Cuisine: American
Keyword: strawberry scone loaf, strawberry scones, strawberry scones recipe

4 Comments

    1. That is such a great question, Debra. Although I have not tested many that way, I don’t see why it couldn’t work. I’m not sure about very soft, cream scones. The key would be to, obviously, watch the baking time and to slice them as I’ve done on this recipe— at least halfway through to ensure they bake completely in the middle. I’d love to hear if you try this method with another recipe!

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