These Buttermilk Strawberry Scones with Lemon Butter Glaze are a moist, flaky, and delicious scone, perfect for afternoon tea. Filled with fresh strawberries, they taste like spring, are easy to make, and are my favorite pink treat… ever.
While I most often make them for tea, they’re also a tasty treat for baby showers, wedding showers, Mother’s Day, strawberry season. Well… get the idea. If you love strawberries, you’ll love these!
A simple-to-make scone, that’s flaky and tender, with a perfect blend of sweet and tart. Finished off with a Lemon Butter Glaze that brings all the flavors together.
Ingredients for these Strawberry Scones
- Pantry Ingredients: flour, sugar, baking powder, baking soda, confectioners’ sugar, and salt
- Lemon Juice
- 1 cup of fresh strawberries
Fresh Buttermilk Strawberry Scones with Lemon Butter Glaze
Easy to make, sweet and flaky, these Fresh Buttermilk Strawberry Scones are everything you love about the season. Make a batch and enjoy with a cup of tea!
- 3 cups all-purpose flour
- 1/3 cup sugar
- 2–1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1–1/2 sticks) cold butter, cubed small
- 1 cup buttermilk
- 1 cup fresh strawberries, chopped
Lemon Butter Glaze
- 1/4 cup lemon juice
- 1 cup confectioners’ sugar
- 1/2 tablespoon butter, melted
Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, soda, and salt. Cut the cubed butter into the dry ingredients with a fork, fingers, or two knives. (Or use a food processor with the metal blade to speed things up. Just a couple of pulses will do.)
Fold the strawberries into the dry mixture and coat. Make a well in the center and pour in the buttermilk. Fold the ingredients until it is just incorporated. Be careful not to overwork the dough.
Transfer the dough to a floured surface and divide into 2 parts. Roll each part into a round shape about 3/4-inch thick. Cut each disc into 6 wedges and place slightly separated on the prepared baking sheet. Bake for 14-18 minutes, or until the top begins to turn golden brown.
For the glaze: combine the lemon juice, confectioners’ sugar and melted butter in a small bowl. Whisk until the lumps disappear. Once the scones have cooled, drizzle each scone with glaze.