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Strawberry Scones
5
from 1 vote
These strawberry scones are best served warm after just taking them out of the oven. The sprinkled sugar on top creates a crispy crust while the interior is soft and filled with strawberries. They're seriously hard to resist.
Servings
8
servings
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
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Ingredients
1x
2x
3x
1 ½
cups
(250g) strawberries
, stemmed and cut into small pieces
2 ¼
cups
(280g) all purpose flour
1/4
cup
(50g) sugar
2
tsp
(10g) baking powder
1/4
tsp
salt
6
tbsp
(80g) butter
, cold and cut into cubes
1
egg
1/2
cup
(120g) buttermilk
Topping
1
egg
sugar
, optional
Instructions
Preheat the oven to 400 F (200C). Line a baking sheet with parchment paper.
Chop the strawberries and set aside. In a large bowl whisk the flour with sugar, baking powder and salt.
Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
Add chopped strawberries and toss until are coated in flour mixture.
Combine egg with buttermilk and add over the flour mixture and stir until just combined.
Transfer dough onto a floured surface. Shape into a circle of about 8 inch (20 cm) in diameter, then cut into 8 triangles.
Transfer the scones on the baking sheet and brush with egg. Sprinkle with some sugar to get a crispy top.
Bake for 20-30 minutes until golden brown.
Transfer to cooling rack. The scones are best served warm. Enjoy.
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Nutrition
Serving:
1
serving out of 8
Calories:
248
kcal
Carbohydrates:
36.7
g
Protein:
5.1
g
Fat:
9.2
g
Saturated Fat:
5.4
g
Cholesterol:
43
mg
Sugar:
8.6
g
Calories:
248
kcal
Course:
Breakfast, Snack
Cuisine:
American
Keyword:
breakfast, buttermilk biscuits, buttermilk scones, buttermilk strawberry scones, homemade scones, scones, strawberry biscuits, strawberry breakfast, strawberry scones