Description
Strawberry scones are tender, flaky pastries filled with fresh strawberries. More than a recipe, they’re a memory—a warm, sweet reminder of slow mornings and sunshine in the kitchen.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, diced
- 1/2 cup buttermilk (or milk + 1 tsp lemon juice)
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- 1 cup fresh strawberries, chopped
- 1 tbsp coarse sugar (for topping)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter with a pastry cutter or two forks until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the egg, buttermilk, vanilla, and lemon zest. Pour into dry ingredients and mix until just combined.
- Gently fold in chopped strawberries.
- Turn dough onto a floured surface and pat into an 8-inch circle. Cut into 8 wedges.
- Transfer to a parchment-lined baking sheet and chill for 10–15 minutes.
- Sprinkle with coarse sugar and bake for 18–22 minutes or until golden. Let cool slightly.
Notes
Brush tops with cream and sprinkle with turbinado sugar for extra crunch. Freeze unbaked scones and bake from frozen—just add a few minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: scones, strawberry, breakfast, pastry