Name: Strawberry Scones Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 1 h 37 min
Cuisine: American
Ingredients: 1/3 cup buttermilk; 1 large egg (slightly beaten); 2 cups all-purpose flour (plus 1/4 cup for dusting); 3 tablespoons granulated sugar (divided); 2 teaspoons baking powder; 3/4 teaspoon fine sea salt; 6 tablespoons cold unsalted butter (cut into small cubes); 1/2 cup chopped strawberries; 1 1/4 cup powdered sugar; 2 tablespoons fresh-squeezed lemon juice (or milk, if desired)

Ingredients

1/3 cup buttermilk

1 large egg (slightly beaten)

2 cups all-purpose flour (plus about 1/4 cup for working with dough)

3 tablespoons granulated sugar

2 teaspoons baking powder

3/4 teaspoon fine sea salt

6 tablespoons cold unsalted butter (cut into small cubes)

1/2 cup chopped strawberries

1 1/4 cups powdered sugar

2 tablespoons fresh-squeezed lemon juice (or milk, if desired)

Instructions

Step 1: Whisk together the buttermilk and egg in a large measuring pitcher and set aside until ready to use.

Step 2: In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, 2 tablespoons granulated sugar, baking powder, and sea salt. Mix on low speed until evenly blended.

Step 3: Add the cold butter cubes and mix on medium speed until the butter breaks down into pea-sized bits. If you don’t have a stand mixer, cut the butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Step 4: Reduce mixer speed to low and gradually drizzle in the buttermilk and egg mixture. Stop mixing as soon as the dough comes together, then gently fold in the chopped strawberries just until evenly distributed.

Step 5: Turn the dough onto a floured surface and gently pat or roll it into a 1-inch-thick round. Wrap in plastic wrap and refrigerate for 1 to 2 hours.

Step 6: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Step 7: Using a sharp knife or pastry cutter, slice the chilled dough into 8 wedges. Arrange the wedges about 2 inches apart on the prepared baking sheet.

Step 8: Bake for 15 to 18 minutes, or until golden brown and cooked through. Transfer scones to a cooling rack and let cool completely.

Step 9: In a small bowl, mix the powdered sugar with lemon juice (or milk) until smooth, adding up to 1 tablespoon more liquid if needed. Drizzle the glaze over the cooled scones and let set for about an hour before serving.

Tips & Variations

For a dairy-free option, substitute buttermilk with a mixture of almond milk and a teaspoon of lemon juice, and use a plant-based butter.

Add a teaspoon of vanilla extract to the wet ingredients for extra flavor.

Try stirring in other fresh berries such as blueberries or raspberries instead of strawberries.

Chilling the dough overnight can enhance the flavor and make cutting easier.

FAQs

Can I make the dough without a stand mixer?

Yes, you can combine the dry ingredients and then cut the cold butter in using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse crumbs. Then mix in the wet ingredients and strawberries by hand just until combined.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/3 cup of regular milk. Let it sit for 5 minutes before using.