I picked up a quart of strawberries at the farmer’s market the other day, so strawberry scones are on the menu. If you love scones, you’ll fall in love with these. And if you really love scones, you’ll know that you should make make a double batch of these, bake them, and pop them in the freezer for later. It’s the only logical choice for a scone lover.
Ingredients
2 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup sugar
1/4 teaspoon of salt
6 tablespoons cold unsalted butter, cut into pieces
1 egg
1/2 cup buttermilk {How to Make Buttermilk}
1 1/2 cups strawberries, stemmed and cut into bite-sized pieces
1 beaten egg to brush on top of scones
1 tablespoon sugar to sprinkle on the top of scones
Directions
Preheat oven to 400°F. Line a baking sheet with parchment paper {I use Silpats} and set aside.
In a bowl, stir together first 4 dry ingredients. Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Add chopped strawberries and toss until well coated in flour mixture. In a small bowl, whisk together the egg and buttermilk. Add egg mixture to the flour mixture all at once and stir until a sticky dough forms.
Turn the dough out onto a lightly floured board. Knead gently until the dough holds together, about 6 times. The dough should be soft; do not over-knead or the scones will be tough. Divide into 2 equal portions and pat each portion into a round 1 inch thick and 6 inches in diameter. Cut each round into 4 equal wedges.
Arrange the wedges, 2 inches apart, on the prepared sheet. Brush with beaten egg and sprinkle with a little sugar. Bake for 20 minutes until lightly browned. Enjoy!
~Mavis
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
Kathy Gardner says
Those look wonderful. My everbearing strawberries are starting to bloom again here in Alabama and I am going to make these when I get more strawberries from my plants.
I picked, and ate, three yellow pear tomatoes today! They are the first tomatoes that got ripe. I just stood right there in the garden and ate all three of them!
Jennifer says
Do you think you can use homemade strawberry jam for these? I have a ton! Thanks.
Fan of Mavis and Lucy says
Hi ! I made these for breakfast today & they were good! thank you for sharing this recipe. Also, i have made other scones in the past, and wanted to share a shortcut: Bake them in the round shape, after rolling them out into a circle on the silpat or parchment paper. Take the cookie sheet out of the oven when they’re almost done, and then cut them into the wedge shapes. Put them back in the oven a few minutes to make the sides crispy. Its a bit easier if you are kind of hazy in the morning – before coffee!! ha ha
Veronica says
We used the small strawberries from our patch and left them whole. I also left off the egg wash, but the sugar stuck just fine without it. The scones were amazing! Thanks for the great recipe!
Veronica says
We made these again, but used blueberries in place of the strawberries. They were yummy!
Angela says
I always cut butter into flour using my hand mixer. It’s so easy,fast and works great.