Description
These Strawberry Buttermilk Scones are a delightful breakfast or snack treat featuring tender, buttery scones packed with fresh diced strawberries and a hint of vanilla. Easy to make and perfect for summer baking, they bake up golden brown with a slightly crisp exterior and a moist, fluffy interior. Serve warm with a cup of tea or coffee for a comforting homemade delight.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup buttermilk (plus more for brushing)
- 1 teaspoon vanilla extract
Other
- 6 tablespoons cold unsalted butter, cut into cubes
- 1 cup fresh strawberries, diced
- Coarse sugar for topping (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold unsalted butter cubes and cut them into the dry mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.
- Combine Wet Ingredients and Add to Dry: In a small bowl, whisk the buttermilk and vanilla extract together. Pour this mixture into the dry ingredients and gently stir just until the dough comes together. Be careful not to overmix to keep the scones tender.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the dough to evenly distribute them without breaking them down.
- Shape and Cut Dough: Turn the dough out onto a lightly floured surface. Pat it gently into a 1-inch thick round shape. Using a sharp knife, cut the round into 8 equal wedges.
- Prepare for Baking: Place the wedges onto the prepared baking sheet, leaving a little space between each. Brush the tops lightly with buttermilk and sprinkle with coarse sugar if desired for a crunchy topping.
- Bake: Bake in the preheated oven for 18–22 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and let the scones cool slightly before serving warm for the best flavor and texture.
Notes
- These scones are best enjoyed fresh on the day they’re made for optimal flavor and texture.
- Store any leftovers in an airtight container for up to 2 days or freeze them for longer storage.
- Try substituting strawberries with blueberries or raspberries for a tasty variation.
Nutrition
- Serving Size: 1 scone
- Calories: 230
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
