Description
These Strawberry Buttermilk Scones are tender, flaky, and bursting with fresh strawberry flavor complemented by a hint of citrus zest. Perfect for breakfast or an afternoon treat, they feature a delightful balance of sweet and tangy with a buttery glaze finish, baked to a golden perfection.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- â…“ cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 tablespoon grated orange or lemon zest
Wet Ingredients
- 6 ounces butter, cut into small pieces
- 1 cup buttermilk (plus 1 extra tablespoon if needed)
- 4+ tablespoons diced strawberries, dried with paper towels
For Glazing and Topping
- 2 ounces butter, melted, for brushing
- ¼ cup sugar
Instructions
- Preheat Oven and Mix Dry Ingredients: Preheat your oven to 425°F (220°C). In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and citrus zest together, stirring with a fork to evenly distribute all the dry ingredients.
- Incorporate the Butter: Add the cold, small pieces of butter to the dry mixture. Using your fingers or a pastry cutter, work the butter into the flour mix until it resembles coarse cornmeal with pea-sized butter pieces visible.
- Add Buttermilk and Strawberries: Pour in 1 cup of buttermilk and stir until the dough just comes together. If the dough feels too dry, add another tablespoon of buttermilk. Gently fold in the diced strawberries, making sure they are evenly dispersed without crushing them.
- Form the Dough: Turn the dough onto a lightly floured surface and knead it briefly just to bring it into a smooth ball. Divide the ball into two equal portions.
- Shape the Scones: Roll one half of the dough into a 7-inch diameter circle about ½ inch thick. This shape will result in triangular scones after cutting.
- Brush and Sugar Topping: Brush the dough circle lightly with half of the melted butter. Sprinkle evenly with 2 tablespoons of sugar to add sweetness and a slight crunch.
- Cut into Triangles: Cut the circle into 6 equal triangles using a sharp knife or pastry cutter. Repeat the rolling, brushing, topping, and cutting process with the second half of the dough to make 12 scones total.
- Bake the Scones: Place the triangular scones on an ungreased baking sheet, leaving some space between each. Bake in the preheated oven for about 10 minutes or until the scones turn golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve warm or at room temperature for the best flavor and texture.
Notes
- Make sure to pat the strawberries dry before mixing them into the dough to avoid excess moisture that can make the scones soggy.
- Use cold butter for a flaky texture; cutting it into small pieces helps achieve the right consistency.
- You can substitute lemon zest for orange zest based on your preference for citrus aroma.
- If you prefer sweeter scones, you can increase the sugar topping slightly or drizzle with a simple glaze after baking.
- To store, keep scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
