Buttermilk Strawberry Scones
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These Buttermilk Strawberry Scones with Lemon Glaze are tender, flaky, and filled with fresh strawberries-an easy homemade scone recipe perfect for spring brunches, afternoon tea, baby showers, Mother's Day, or any time strawberries are in season.
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Made with buttermilk for a soft, tender crumb and finished with a simple lemon butter glaze, these strawberry scones are lightly sweet, bright, and beautifully pink. They're one of my favorite spring and summer bakes, especially with a cup of tea or coffee in the afternoon.
If you love classic scones but want something fresh and seasonal, these buttermilk strawberry scones are a delicious place to begin.
What I Love About These Strawberry Scones
There is something so lovely about strawberry scones. They feel special enough for afternoon tea, brunch, or a spring shower, but they're simple enough to make on a quiet morning at home.
The buttermilk helps create a tender, flaky scone, while the fresh strawberries add bursts of sweetness in every bite. And that lemon glaze? It brightens everything beautifully. Readers have loved how beautifully these scones rise, with one baker sharing that they turned out "tall, fluffy, and delicious"-exactly what I hope for in a tender buttermilk scone. I also especially love that they freeze well for quick breakfasts or 3 p.m. tea breaks.
I also love how versatile strawberry baking can be. These scones feel perfect for tea or brunch, while my Buttermilk Strawberry Scone Loaf is a lovely option when you want something a little more sliceable. For an easy grab-and-go bake, my Strawberry Muffins are always a sweet way to enjoy the season.
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Ingredients
You'll find the exact measurements in the recipe card below, but here's what you'll need to make these easy strawberry scones:
- Flour: All-purpose flour gives the scones structure while keeping them tender.
- Sugar: Just enough to lightly sweeten the dough without making the scones overly sweet.
- Baking powder and baking soda: These help the scones rise beautifully in the oven.
- Salt: A small amount balances the sweetness and enhances the flavor.
- Cold butter: Cold, cubed butter is essential for flaky scones. As it melts in the oven, it creates those tender, buttery layers.
- Buttermilk: Buttermilk gives these strawberry scones their soft, tender texture and a subtle tang that pairs beautifully with the berries.
- Fresh strawberries: Use ripe, fresh strawberries and dice them into small pieces so they fold easily into the dough.
- Lemon butter glaze: A simple glaze made with confectioners' sugar, lemon juice, and melted butter adds a bright, sweet finish.
Tips for Making Tender, Flaky Strawberry Scones
- Keep the butter cold. Cold butter is one of the secrets to tender, flaky scones. If your kitchen is warm, you can even chill the cubed butter for a few minutes before adding it to the flour.
- Don't overwork the dough. Mix only until the dough comes together. A slightly shaggy dough is better than an overmixed one.
- Expect a soft dough. Because strawberries release moisture, this dough may be softer than a plain scone dough. Use a well-floured surface and lightly floured hands when shaping.
- Dice the strawberries small. Smaller pieces distribute more evenly and make the dough easier to shape.
- Bake until lightly golden. The tops should be beginning to turn golden, and the scones should be baked through and tender inside.
How to Make Strawberry Scones
These buttermilk strawberry scones come together quickly with simple pantry ingredients, fresh strawberries, and a bright lemon glaze. Begin by preheating the oven to 425°F and lining a rimmed baking sheet with parchment paper.
Step 1: Mix the dough
Whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the cold cubed butter into the dry ingredients with a fork, pastry cutter, your fingers, or two knives until the mixture resembles coarse crumbs. You can also use a food processor with a metal blade, pulsing just a few times.
Gently fold the strawberries into the flour mixture to coat them. Make a well in the center and pour in the buttermilk. Fold the dough together just until incorporated, being careful not to overmix.
Step 2: Shape the scones
Transfer the dough to a well-floured surface and divide it into 2 portions. Pat or roll each portion into a round about ¾-inch thick. Cut each round into 6 wedges and place the scones slightly apart on the prepared baking sheet.
If the dough feels very soft, dust your hands and the surface with a little more flour as needed.
Step 3: Bake the scones
Bake for 14 to 18 minutes, or until the tops are lightly golden and the scones are baked through. Let them cool slightly before glazing.
To make the lemon butter glaze, whisk together the lemon juice, confectioners' sugar, and melted butter in a small bowl until smooth. Drizzle over the cooled scones and let the glaze set before serving.
How to Serve Strawberry Scones
These buttermilk strawberry scones are lovely served slightly warm with coffee or tea, and they're especially pretty for spring brunches, baby showers, Mother's Day, or a simple summer afternoon tea. Serve them as they are with the lemon glaze, or add a little softened butter, clotted cream, or strawberry jam alongside.
For more teatime inspiration, you might also enjoy my Summer Afternoon Tea Menu, filled with seasonal recipes and simple ideas for hosting a beautiful tea at home.
If you're baking your way through strawberry season, you might also enjoy my Iced Strawberry Bread or Healthy Strawberry Bread. Both are simple, sliceable bakes that are perfect for breakfast, brunch, snacking, or sharing.
Blueberry Scones Recipe FAQs
Fresh strawberries work best because they release less moisture into the dough. However, frozen strawberries can be used if needed. Do not thaw them first, and dice them small if possible. Because frozen berries can add extra moisture, you may need a little additional flour when shaping the dough.
Strawberries naturally release juice, so this dough can be softer than a traditional plain scone dough. Use a well-floured surface and lightly floured hands when shaping. Be careful not to add too much flour, though-the goal is a soft, tender scone.
Store baked scones in an airtight container at room temperature for 1 to 2 days, or refrigerate for up to a week. Warm briefly before serving if desired.
Yes! These scones freeze beautifully. Freeze baked and cooled scones in an airtight container or freezer bag. Thaw at room temperature and warm gently before serving. For best texture, you may want to glaze them after thawing.
Buttermilk Strawberry Scones Recipe
Ingredients
Strawberry Scones
- 3 cups all-purpose flour
- ⅓ cup sugar
- 2-½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons butter cold and cubed small
- 1 cup buttermilk
- 1 cup fresh strawberries chopped
Lemon Butter Glaze
- ¼ cup lemon juice
- 1 cup confectioners' sugar
- ½ 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 ¾-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.
Notes
- Dough texture: Because strawberries release moisture, the dough may be softer than a traditional scone dough. Use a well-floured surface and lightly floured hands when shaping.
- Frozen strawberries: Fresh strawberries are best, but frozen strawberries can be used in a pinch. Do not thaw first, and add a little extra flour when shaping if needed.
- Storage: Store baked scones in an airtight container at room temperature for 1 to 2 days or refrigerate for up to a week. They also freeze well. For best results, freeze unglazed or glaze after thawing.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Scone Recipes You May Also Like
If you love these buttermilk strawberry scones, you may also enjoy these favorite scone recipes for breakfast, brunch, and afternoon tea:
- Blueberry Scones
- Raspberry Scones
- Lemon Lavender Scones
- Traditional Irish Scones
- Easy English Scones Recipe
- Afternoon Tea Scones Recipes for Your Next Tea Party
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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!