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
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.