Summer Strawberry Scones

Strawberry scones made with butter, buttermilk, and fresh strawberries. Ideal for brunch, afternoon tea, or general summer snacking!

Warm nights, beach trips, and open toed shoes. What’s not to love about summer?

Strawberries, stone fruits, watermelons, and more. I can’t get enough of summer’s fruits.For those that tend of overstock on fresh strawberries, here’s a quick and easy recipe for you! 

Strawberry Scones

There are so many different baked goods to make with fresh strawberries. From this strawberry layer cake to strawberry kiss cookies to these chia strawberry jam pop tarts, the strawberry recipes are endless.

Scones are a great anytime treat. Enjoy them for breakfast, as an afternoon snack, or as a little bite to end dinner. 

Unlike my usual scone base with simply uses cream and butter (see:maple oat pecan scone and tart cherry and toasted almond scone), this strawberry scone recipe is a tad bit different. This scone base uses butter, buttermilk, and yogurt!

Cold Ingredients

You will need: flour, leavening powder, salt, sugar, butter, egg, yogurt, and buttermilk. Optional lemon zest is highly recommended to add a zing of fresh flavor. For best results, use ripe fresh strawberries.

It is important to use cold ingredients when making scones. Whisk together the dry ingredients (flour, baking powder, etc) and toss in the cold cubed butter. Cover and let that mixture chill in the freezer until very cold.

It’s a good idea to also chill the mixing bowl. Keep the egg, yogurt, and buttermilk chilled until you’re ready to mix the batter together. To ensure the strawberries are easy to fold into the dough, keep them cold or semi-frozen.

Mix Dough by Hand

Scones are best mixed together by hand. Cut the butter into the flour mixture using a pastry cutter toll or two forks. Or, simply work quickly and use your fingers to rub the butter into the flour.

The resulting mixture should look like coarse, pebbled sand.

Next, pour in the cold liquids. Fold in the liquids using a sturdy spatula. Be careful not to overnight.

Lastly, add the semi-frozen strawberries. Fold or knead the dough until the strawberries are evenly distributed. 

Pat the dough to a circle with a thickness of about 1-inch. The dough can be sliced into wedges, triangles, rounds, squares, or you can use a cookie cutter.

Before baking, the scones are brushed with cream and topped with turbinado sugar. In no time, you’ll have a delicious batch of summer strawberry scones fresh from the oven!