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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!
Course Breakfast
Cuisine American
Keyword scones, strawberry
Prep Time 20 minutes
Cook Time 15 minutes
Author Kasey Schwartz

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/2 tsp teaspoons baking powder
  • 1/2 tsp teaspoon baking soda
  • 1/2 tsp teaspoon salt
  • 3/4 cup cup unsalted butter cold
  • 1 cup buttermilk
  • 1 cup fresh strawberries diced into small pieces

Glaze

  • 1/4 cup powdered sugar
  • 1-2 tablespoon heavy whipping cream
  • 1/8 tsp almond extract optional

Instructions

  • 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.

Notes

  • In order for the scones to cook all the way through without the tops getting too dark, t 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.