Strawberry Scones

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A buttermilk scone with fresh strawberries and an orange icing! These strawberry scones is ready in less than an hour and can be made with fresh or frozen strawberries for a quick brunch treat!

 strawberry scone recipe

Scones sure do get a bad rap, don’t they? Dry. Bland. Boring. I seriously have to disagree though.

If you have had this past scone experience, I beg of you to try this scone recipe and this flavor combination and you won’t be disappointed.

How do you make homemade scones?

Scones are basically a biscuit that is meant to be a bit drier and coarser in texture than a biscuit.  Because scones are in the biscuit family, it means they are made using the biscuit method where the fat is “cut into the flour”.

This means the solid fat is worked into the dough so the flour is coated by the fat.

Why is it done this way?  Cutting in the fat accomplishes two things. The flour that gets coated by the fat will be unable to bond with the liquid in the dough or with other flour granules so less gluten is formed.  And the chunks of butter that is still visible means these will melt in the oven and help to create a moist and tender crumb.

How do you cut the butter into the flour? Generally this is done using a pastry cutter, but I have a different approach…

The secret to tender and flaky scones 

The SECRET to making these tender fluffy scones is using grated butter!

I made these scones the traditional way of using a pastry cutter and cutting in cubes of cold butter into the dough. And I tried using butter that had been grated using a box food grater before hand. The scones that had the grated butter rose higher than the scones that had the cubed butter cut in. 

How do you make strawberry scones? 

First you want to start by sifting your dry ingredients together- all purpose flour, cake flour, sugar baking powder and salt.

bowl of scone dry ingredients and a whisk

Then add in your COLD butter by cutting the butter in using a pastry cutter or you can grate the butter in using a box grater.

butter in a bowl of dry ingredients with a pastry cutter

Once the butter has been added, stir in your strawberries and the zest of 1 orange.

Then stir in your liquid ingredients- buttermilk, egg, and vanilla extract.

Wait Heather where are the strawberries in the bowl? These step by step scone photos are from my basic scone recipe! But let’s just pretend ๐Ÿ˜‰ 

bowl of scone ingredients not mixed

Then go ahead and pour the dough onto a lightly floured surface and pat into a 1-inch thick round.

scone dough into a circle

And cut into 8 wedges (think like a pie!) and bake on a parchment lined or silicone baking mat.

8 scone wedges on a baking sheet

You can then make your orange icing by whisking together powdered sugar, orange juice and orange zest to drizzle on the scones.

Strawberry Scones FAQ’s

Can you make scones ahead of time? 

Scones are best served immediately, but can be frozen for up to 1 month. You can bake straight from the freezer for an additional couple minutes..

Can you use frozen strawberries?

I made these scones with fresh and with frozen strawberries. And I preferred the fresh strawberries, but if frozen is all you have on hand, they will work just fine. Just be sure to not thaw the fruit before hand. 

What if I don’t have cake flour? 

No cake flour no problem. You can make your own cake flour with by combining corn starch and all purpose flour. For the full tutorial on making cake flour, you can read this post.

strawberry scones on a cookie sheet

Tips on making these fresh strawberry scones 

  • Sift your dry ingredients together before adding your liquid ingredients. 
  • Use COLD butter (frozen is best) when making scones. You want to use cold butter, because when the scones are baked the butter will then melt and create steam causing your scones to lift. If your butter is too warm, your scones will spread and fall flat. Again I grated my butter which meant more rise.
  • Be sure to add your strawberries (fresh or frozen) into mixture before adding the rest of your liquid ingredients. You want the strawberries to be coated in the flour mixture to help them stay evenly mixed in the dough.
  • Add your wet ingredients to your dry ingredients just like if you were making muffins. Use a spatula or wooden spoon to stir the mixture together just until the dough comes together. You do not want to overwork the dough. 
  • Turn this mixture onto a floured surface and bring the dough together gently. Again, the key here is to not overwork the dough! The less you work the dough means the less the gluten will have a chance to form and that means a softer scone in the end.

 Strawberry Scone and two strawberries

More Strawberry Recipes To Try!

Tools Needed To Make These Scones

This strawberry scone recipe surely won’t disappoint for a breakfast or brunch! And be sure to check out these 15+ summer berry recipes as well. 

If you loved this recipe, then let me know by leaving me a comment and star rating below!

Strawberry Orange Buttermilk Scones

Strawberry Scones

A tender fluffy strawberry scone bursting with strawberries and drizzled in an orange icing!
4.50 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: breakfast
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 8 scones

Ingredients

For the scones

  • 1ยฝ cups all-purpose flour
  • ยฝ cup cake flour not self-rising
  • 3 tablespoons granulated sugar
  • 2ยฝ teaspoons baking powder
  • ยพ teaspoon salt
  • 4 ounces 1 stick cold unsalted butter, cut into small pieces
  • 1 cup ยฝ pint strawberries
  • ยฝ cup buttermilk I chose to make my own by adding 1/2 Tbs. of lemon juice to milk
  • 1 large egg
  • ยฝ teaspoon vanilla extract

For the orange icing

  • 1 cup confectioners sugar
  • zest of 1 orange- optional
  • juice of 2 oranges or more to your taste and consistency and depending on the juiceness of your oranges- I like a thicker glaze

Instructions

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment.
  • Sift together flours, sugar, baking powder and salt in a large bowl. Grate the butter using a box grater, or cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal. Stir in strawberries. Include the zest of 1 orange.
  • Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.
  • Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch thick round. Cut into 8 wedges. Transfer to prepared baking sheet. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire rack to cool.
  • Once cooled, drizzle with orange icing if desired.I tend to use a lot, but well I like icing- add as little or as much as you want! If you do not prefer icing, you could always make an egg wash and brush on the scones before baking and sprinkle some sanding sugar on top.
  • Serving & storing: The scones are best served immediately, but can be frozen for up to 1 month. Bake straight from the freezer for an additional couple minutes..

Notes

  • Tools:ย mixing bowl,ย cookie sheet, parchment paper orย silicone baking mat, spatula,ย silicone baking mat
  • Sift your dry ingredients together before adding your liquid ingredients.ย 
  • Use COLD butter (frozen is best) when making scones. You want to use cold butter, because when the scones are baked the butter will then melt and create steam causing your scones to lift. If your butter is too warm, your scones will spread and fall flat. Again I grated my butter which meant more rise.
  • Be sure to add your strawberries (fresh or frozen) into mixture before adding the rest of your liquid ingredients. You want the strawberries to be coated in the flour mixture to help them stay evenly mixed in the dough.
  • Add your wet ingredients to your dry ingredients just like if you were making muffins. Use a spatula or wooden spoon to stir the mixture together just until the dough comes together. You do not want to overwork the dough.ย 
  • Turn this mixture onto a floured surface and bring the dough together gently. Again, the key here is to not overwork the dough! The less you work the dough means the less the gluten will have a chance to form and that means a softer scone in the end.
Tried this Recipe? Pin it for Later!Mention @BostonGirlBakes or tag #BostonGirlBakes!
 


 

2 Comments

  1. I’ve already used multiple tips you provided and found how much it makes a significant difference in my baked goods! It is so nice to know the why behind what makes a recipe great. The details you give make the difference between being just a recipe-follower to an extraordinary baker! Thank you, Heather!

    1. Heather | Boston Girl Bakes says:

      Jess I am so happy to hear the tips have helped! And that you love the “why”..Thank you so much!!

4.50 from 2 votes (2 ratings without comment)

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