Buttermilk Strawberry Scones Recipe
These Buttermilk Strawberry Scones with Lemon Glaze are tender, flaky, and filled with fresh strawberries. Made with buttermilk for a soft crumb and finished with a bright lemon butter glaze, they’re perfect for spring brunches, afternoon tea, baby showers, Mother’s Day, or strawberry season baking.
Servings: 12 servings
Calories: 247kcal
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.
Nutrition
Calories: 247kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 287mg | Potassium: 55mg | Fiber: 1g | Sugar: 7g | Vitamin A: 352IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 2mg