Buttermilk Strawberry Scones
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These Buttermilk Strawberry Scones with Lemon Butter Glaze are moist, flaky, and delicious scones, 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 often make them for tea, they’re also a tasty treat for baby showers, wedding showers, and strawberry season. Well… you get the idea. If you love strawberries, you’ll love these!
This simple-to-make scone is flaky and tender, with a perfect blend of sweet and tart. It’s 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
- Buttermilk
- Lemon Juice
- Fresh strawberries
How to Make Strawberry Scones
Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
Step 1: Mix the dough
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. (You can also 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 coat them. Make a well in the center and pour in the buttermilk. Fold the ingredients until just incorporated. Be careful not to overwork the dough.
Step 2: Shape the scones
Transfer the dough to a floured surface and divide it into 2 parts. Roll each part into a round shape about 3/4-inch thick. Cut each disc into 6 wedges and place them slightly separated on the prepared baking sheet.
Step 3: Bake the scones
Bake for 14-18 minutes, or until the top begins to turn golden brown.
Combine the lemon juice, confectioners’ sugar, and melted butter in a small bowl for the glaze. Whisk until the lumps disappear. Once the scones have cooled, drizzle each scone with glaze.
If You Love Strawberry Scones, You Might Also Like
- Blueberry Scones with Lemon Butter Glaze
- Traditional Irish Scones Recipe for Afternoon Tea
- Petite Apple Cinnamon Scones
- Afternoon Tea Scones Recipes
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Buttermilk Strawberry Scones Recipe
Ingredients
Strawberry Scones
- 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
Instructions
- 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
How is it best to store them after they are cooked and cooked? On counter or in fridge?
Hi Carey — the scones can be stored in an airtight container, so they won’t dry out, at room temperature for 1 to 2 days or up to a week in the refrigerator. Microwave in 5 to 10 second intervals to warm. They also freeze beautifully!
One word describes the strawberry scones, Awesome
I made these scones in summer and they were fantastic.. Just wondering if you can use frozen strawberries when fresh aren’t available? Thank you.
Hi Taran, I’m so glad you enjoyed the scones! I also freeze a lot of strawberries, but I’ve never made this recipe using frozen strawberries. However, in theory, it should work. My only concern is the amount of liquid in the frozen strawberries. If your berries are not frozen in a sweet sauce, you should be able to swap them measure to measure.
They came out quite wet. I used an icing knife to move them to the baking sheet. Cooked for about 18 minutes, they plumped up and stuck to each other so I separated them (turned over – I like scones crispy on both sides and cooked 3 more minutes). They taste great on their own and with the icing. Thank you!
Hi Sarah, thanks for letting me know! I am glad you enjoyed them. In terms of a wet result, I have not seen this outcome but will try them again to see what I can find out. I like your idea of turning them over as well!
Love them! Great height and rise and super fluffy! I made the glaze with slightly less sugar but overall a winner.
Love them! Great height and rise and super fluffy! I made the glaze with slightly less sugar but overall a winner.
Thanks so much, Grace! I love this scone recipe too. One of my go to recipes for the reasons you said – moist and a great height! I’m so glad you liked them.
My daughter made them for me and I fell in love with them right away. They tasted so yummy and I ate them everyday for breakfast and snack at night. She gave me the recipe and I will be making them this week. Thank you for your great recipes.
My daughter made them for me and I fell in love with them right away. They tasted so yummy and I ate them everyday for breakfast and snack at night. She gave me the recipe and I will be making them this week. Thank you for your great recipes.
Hi Angelina! You are welcome! I LOVE these strawberry scones too. And I agree– they are wonderful for breakfast!