Can I use frozen strawberries for Strawberry Buttermilk Scones?

Yes, frozen strawberries can be used when fresh berries are not available. For best results, chop the strawberries while they are still slightly frozen and gently fold them into the dough. This prevents excess moisture from softening the dough and helps maintain the texture of Strawberry Buttermilk Scones during baking.

Why is it important to use cold butter in Strawberry Buttermilk Scones?

Cold butter is essential for achieving flaky Strawberry Buttermilk Scones. When small pieces of cold butter are mixed into the dough, they melt in the oven and create steam pockets. This process forms the tender layers that give scones their classic crumbly texture. If the butter becomes too warm, the scones may turn dense rather than light and flaky.

Can I make Strawberry Buttermilk Scones ahead of time?

Yes, Strawberry Buttermilk Scones are great for make-ahead baking. After cutting the dough into wedges, place them on a baking sheet and freeze them until solid. Store the frozen dough in an airtight container for up to three months. When ready to bake, simply place the frozen scones directly into the oven and bake according to the original instructions.

How should I store leftover Strawberry Buttermilk Scones?

Store leftover Strawberry Buttermilk Scones in an airtight container in the refrigerator for up to five days. To refresh their texture, warm them in the microwave for about 15–20 seconds or heat them briefly in the oven. Proper storage helps maintain the softness and flavor of the scones while keeping the glaze intact.

Strawberry Buttermilk Scones – Best Easy Recipe

Name: Strawberry Buttermilk Scones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1/2 cup cold buttermilk; 1 large egg; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cut into small cubes; 1 cup fresh strawberries, chopped; 1 1/2 cups powdered sugar, sifted; 2 to 3 tablespoons heavy whipping cream; 1 teaspoon vanilla extract (for glaze); Zest of 1 lemon; Juice of 1 lemon

Description

Strawberry Buttermilk Scones are tender, flaky bakery-style pastries filled with fresh strawberries and topped with a bright lemon glaze. The buttermilk creates a soft crumb while cold butter forms delicate layers, making these scones perfect for breakfast, brunch, or afternoon tea.

Ingredients

Scale

1/2 cup cold buttermilk
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
1 cup fresh strawberries, chopped
1 1/2 cups powdered sugar, sifted
2 to 3 tablespoons heavy whipping cream
1 teaspoon vanilla extract (for glaze)
Zest of 1 lemon
Juice of 1 lemon

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Instructions

Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
In a small bowl, whisk together the buttermilk, egg, and vanilla extract until well combined. Set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt.
Add the cold cubed butter to the flour mixture and cut it in using a pastry blender or two knives until the mixture resembles coarse crumbs with pea-sized butter pieces.
Gently fold the chopped strawberries into the flour mixture, coating them lightly with flour.
Pour the buttermilk mixture into the bowl and stir gently with a fork just until the dough begins to come together. Do not overmix.
Transfer the dough onto a lightly floured surface and gently form it into a ball, incorporating any loose flour.
Pat the dough into an 8-inch round disk about 1 inch thick.
Using a sharp knife, cut the disk into 8 equal triangular wedges.
Place the wedges on the prepared baking sheets about 2 inches apart.
Place the baking sheets in the freezer for 15–20 minutes to chill the dough.
Bake the chilled scones for 16–18 minutes or until the tops are lightly golden.
Remove from the oven and allow the scones to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
To make the glaze, whisk together powdered sugar, lemon zest, lemon juice, vanilla extract, and 2 tablespoons of heavy cream until smooth. Add more cream if needed to reach a drizzle consistency.
Drizzle the lemon glaze over the cooled scones and allow it to set before serving.

Notes

Use cold butter and buttermilk to ensure flaky and tender scones.
Do not overmix the dough, as this can make the scones dense.
If strawberries are very juicy, pat them dry with a paper towel before adding to the dough.
Frozen strawberries can be used; chop them while slightly frozen to reduce excess moisture.
Unbaked scones can be frozen for up to 3 months and baked directly from frozen.
Store baked scones in an airtight container in the refrigerator for up to 5 days.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 413 kcal
Sugar: 36 g
Sodium: 373 mg
Fat: 14 g
Saturated Fat: 8.5 g
Unsaturated Fat: 4 g
Trans Fat: 0.3 g
Carbohydrates: 67 g
Fiber: 1.4 g
Protein: 5.6 g
Cholesterol: 57 mg