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Strawberry Strawberry Scones

You'll love these Strawberry scones with buttermilk that are soft and flaky, with a tender crumb and juicy fresh berries in every bite!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: scones, strawberry
Servings: 8 servings
Calories: 402kcal


  • 3 cups all-purpose flour
  • cup granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter cold
  • 1 cup buttermilk
  • 1 cup fresh strawberries diced into small pieces


  • ¼ cup powdered sugar
  • 1-2 tablespoon heavy whipping cream
  • teaspoon almond extract optional


  • Preheat the oven to 400°F.
  • Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
  • Cut cold butter into tablespoon size pieces and add to flour mixture.
  • Use a pastry blender cut the butter into the dry ingredients until the butter forms pea-size pieces.
  • Make a well in the center of the flour/butter mixture and pour in buttermilk. Stir briefly to combine into a rough mixture
  • Gently stir the strawberries into the scone mixture.
  • Turn the dough out onto a lightly floured work surface and divide in half. Form each dough half into a circle and pat out to 3⁄4” thickness. Place each round on an ungreased cookie sheet, leaving 2-3” between the rounds
  • Score each round (cutting about 1⁄2 way down through the dough) into wedges
  • Bake at 400°F for 13-15 minutes or until the scone is cooked all the way through. Be aware that the strawberries add moisture to the scones and take extra caution that the center/bottom of the scones are cooked
  • Whisk together powdered sugar, cream, and almond extract to make drizzle. Add more cream until desired consistency is achieved.
  • Drizzle glaze over scones; it will form a dry skin after 20-30 minutes.
  • Storage: Store in an airtight container for 2-3 days or freeze for up to 1 month.


  • In order for the scones to cook all the way through without the tops getting too dark, it is important that the scone rounds are not too thick - be sure they are no more than 3⁄4” thick.
  • The buttermilk adds moisture to the dough. You can also use regular milk.
  • The strawberries add quite a bit of moisture; don’t add more than 1 cup chopped strawberries to the recipe.
  • Rinse and dry strawberries before cutting; if strawberries are prepared in advance, store covered in the refrigerator for up to 1 day before mixing into scones.
  • Drain any excess juice before adding to the dough.
  • You can also use a scone pan or drop into mounds to make individual scones. Cook time may be slightly less.


Calories: 402kcal | Carbohydrates: 51g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 250mg | Potassium: 252mg | Fiber: 2g | Sugar: 15g | Vitamin A: 611IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 2mg