Fresh Strawberry Buttermilk Scones

No matter what you are celebrating… year end studies, Royal Weddings, High Tea, Saturday breakfast, or an afternoon snack…you’ll want these Fresh Strawberry Whole Wheat Buttermilk Scones on your menu! With fresh, ripe, sweet strawberries throughout, the nuttiness of whole wheat flour, tang of sweet buttermilk – all baked to perfection then drizzled with a heavenly lemon butter glaze.

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I’ve never been to the UK (someday, it’s on my bucket list!!), so I don’t pretend to know what a true, English scone tastes like, however; I’ve been making and eating scones since I was in my early 20’s and these babies are flavorful, moist and delicious, no matter what country they are made and consumed in!

For this recipe, I used my Basic Cream Scone recipe, with a few modifications, such as swapping in buttermilk for cream, using whole wheat flour, adding fresh chopped strawberries and finishing it off with a Lemon Butter Glaze.

How to Make Scones

Place all of your dry ingredients in a medium mixing bowl and mix using a fork or a whisk. Place in your chopped butter and using a pastry cutter or a couple of knives or even your hands.

TIP | When making scones, make sure your butter and liquid is well chilled. Nice cold butter, cold cream or buttermilk in this case. Try grating your butter and sticking it in the freezer until ready to use.

Work the butter into the flour mixture until it resembles small peas, it’ll still be really flour-y.

Gently stir in your fresh, chopped strawberries, coating them with the flour mixture.

Make a small well in the center of the flour mixture and pour in your cold buttermilk.

Grab a fork, stirring it up until almost all of the flour mixture is moist and it starts to clump together, don’t over stir, you will form the dough with your hands.

Pour your shaggy dough onto a parchment lined cookie sheet. It will seem like a big pile of crumbs, but have no fear, it will all come together.

Pat the crumbs together, molding and shaping it into roughly an 8″ disc, slightly mounded at the top.

Then using a knife, cut the disc in half, then half again, until you have either 4 large or 8 smaller scones. I like to do 8, because then you can eat two, but really you’ve only eaten one! Are you with me?

TIP | I placed a freeze-dried strawberry slice on top of each scone. Not necessary at all, but pretty.

Brush the tops with a little extra buttermilk to add a bit of gloss. Bake at 400° degrees for 13-15 minutes until toothpick inserted comes out clean.

TIP | If crispier wedge edges are desired, before baking, using a spatula, pull the wedges away from each other and position on the pan. For a softer scone, bake as a whole disc, in the last 5 minutes of baking; recut wedges and using a spatula pull the mostly cooked scones away from each other, return to oven and bake another 5 minutes.

Scones should be raised and be slightly golden.

Remove from oven, allow to cool on the pan for 5 minutes, then move to a cooling rack to finish cooling completely.

How to Make Lemon Butter Glaze

To make the glaze, melt your butter and allow to cool while you prep the rest of your ingredients.

In a small bowl add your powdered sugar, lemon juice and stir, then add your melted butter. If glaze is too thick add a teaspoon of cream or milk to thin.

TIP | I like to keep the scones on the cooling rack and place the parchment paper that I baked them on underneath, making for easy clean-up.

Serve just like they are or my preference with lemon curd, maybe a little clotted cream or crème fraiche, or butter.

Enjoy with a nice cup of tea or coffee.

If you enjoy these, give these other breakfast treats a try:

Blueberry Crumble Cake
Starbucks Date Scones
Copycat Starbucks Coffee Cake
Zucchini Lemon Bread

If you try this recipe, please comment & rate the recipe below and be sure to tag on Instagram #thefreshcooky.

Recipe heavily adapted from 31 Daily.

Recommended for this Recipe!

Strawberry Buttermilk Scones

★★★★★

5 from 1 reviews

This recipe for Strawberry Buttermilk Scones with whole wheat flour, buttermilk, fresh strawberries is perfect for an afternoon tea party, morning breakfast or any occasion you deem special!

• Author: Kathleen | The Fresh Cooky
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Yield: 4-8 scones 1x
• Category: Quickbread
• Method: Oven
• Cuisine: English

Scale 1x2x3x

Ingredients

STRAWBERRY BUTTERMILK SCONES

• 1 ¼ cups Whole Wheat Pastry Flour or all-purpose unbleached flour
• ¼ cup sugar (I use all natural cane sugar)
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 6 tablespoons butter, cold, chopped
• 1/3 cup + 3 tablespoons buttermilk plus extra for brushing
• 1/2 heaping cup fresh strawberries, chopped

LEMON BUTTER GLAZE

• ½ cup powdered sugar
• 1 ½ – 2 tablespoons Lemon juice
• 1 tablespoon melted butter
• If needed, use a little cream or milk a teaspoon at at time until the right consistency.

Instructions

1. Preheat oven to 400 degrees.
2. In a medium bowl, stir together the flour, sugar, salt, and baking soda.
3. Dice the butter into small cubes and add it to the flour mixture. Work the butter into the mixture using a pastry cutter, two knives or even your hands, until it’s evenly distributed and slightly smaller than peas.
4. Gently stir in the chopped strawberries to coat with flour.
5. Make a small well in the center and pour your buttermilk into the center.
6. Mix gently with a fork until a shaggy dough forms. Don’t over mix.
7. Pour the dough/crumbs onto a parchment lined cookie sheet and gently mold the dough into a disc, with the center slightly higher than the edges. Press out into approximately 8” in diameter.
8. The warmth of your hands will help shape the dough, holding it together. Doesn’t need to be perfect, hence the beauty of scones.
9. Using a knife, slice the dough into 4 large or 8 smaller scones (like cutting a pie).
10. *Note | You may separate the scones on the pan for crisper scone edges, or bake it as a pie/disc, re-cutting and separating the scones once it has baked.
11. Brush the tops of the scones with a little extra buttermilk for a glaze, if desired.
12. If desired, sprinkle with a little Demerara sugar or course sugar.
13. Bake 13-15 minutes until golden and toothpick inserted comes out clean, don’t over bake if you want them moist.
14. If you left the scones in the disc, recut after a few minutes and separate. Using a spatula, remove to a cooling rack to cool completely.
15. While scones bake, whisk together the glaze ingredients, adding a little milk or cream to thin as needed.
16. For a light all over glaze, pour glaze while scones are still warm from the oven. For a drizzled look, cool the scones completely on a wire rack, then place a sheet of wax or parchment paper underneath rack (for easy clean up) and slowly drizzle glaze over the scones.
17. Serve with Lemon Curd, Butter, Clotted Cream or just by themselves.
18. Store in airtight container overnight, or up to one week in the fridge.

Notes

© 2018 | This recipe for Strawberry Buttermilk Scones was featured first on The Fresh Cooky.

Recipe heavily adapted from 31 Daily

Keywords: Strawberry Buttermilk Scones, Wholegrain, Scones, tea bread, quickbread, easy breakfast recipe, brunch, easter, spring, mothers day

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