Strawberry Buttermilk Scones

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Make the most of this strawberry season with these Strawberry Buttermilk Scones. Filled with fresh strawberry pieces and topped with a drizzle of strawberry glaze, they’re sure to please any strawberry-lover’s palate.

I’m just going to go right ahead and say it. I think of seasons in terms of food. That is, instead of spring and summer, I just call it strawberry season.  Tell me I’m not the only one.

As much as I love eating fresh strawberries straight from the clamshell, I love them even more when used in a dessert or treat.

For this strawberry season, I’m sharing these decadent Strawberry Buttermilk Scones. Lightly crisped on the outside, soft on the inside and filled with fresh strawberry pieces. For extra strawberry goodness, I topped them with a drizzle of strawberry glaze (made from fresh strawberry juice!).

How to Make Strawberry Buttermilk Scones

The strawberry flavor in these scones comes from doing a little bit of prep work. Strawberries are filled with water content and we want to extract as much of that liquid as possible for this recipe.

To do this, dice up fresh strawberries until you have 1 cup of diced strawberries. You will use about ½ a pound of strawberries. Mix it with some sugar and salt and let it sit for 45 minutes.

Since the strawberries have been diced, you’ve created plenty of surface area for the sugar and salt to extract from. At the end of 45 minutes, the sugar and salt will have drawn out a lot of juices.

After 45 minutes, drain the strawberries into a bowl using a fine mesh sieve to separate the strawberries from the extracted juices. You should yield about ⅓ cup of fresh strawberry juice!

Now mix together the dry ingredients and cut in the chilled butter.

Then, add the liquid ingredients with the strained diced strawberries.

Make sure to handle the dough just as you would when making my blackberry scones.  Follow the tips I share to try to maintain the temperature of the chilled butter (because chilled butter melts and creates steam in the oven and steam makes flaky pockets!).

Finally, flatten the dough into an 8×8-inch square, cut into triangles, and bake. Make sure to follow the photos in my glazed apple spice scones for an easy way of achieving the perfect square and triangle every time.

Once the scones have cooled, it’s time to make the glaze. Make the strawberry glaze by whisking together powdered sugar and the reserved strawberry juice that you extracted earlier.

For a smooth glaze, make sure to follow my two steps below:

• Make sure to sift the powdered sugar beforehand.
• Slowly pour the strawberry juice into the powdered sugar, while constantly whisking. Order matters in this case. Whisking sifted powdered sugar into strawberry juice will yield lumps!

I hope you indulge this strawberry season with these Strawberry Buttermilk Scones. I especially love them with lemon curd, but they’re also wonderful with butter, cream cheese, or jam too!  

Print Recipe

5 from 2 votes

Strawberry Buttermilk Scones

Yields 8 scones

Prep Time55 minutes mins

Cook Time22 minutes mins

Total Time1 hour hr 7 minutes mins

Course: Breakfast

Cuisine: American

Servings: 1 scone

Calories: 493kcal

Author: Patty K-P

Ingredients

• 1 cup about 1/2 pound diced fresh strawberries
• 1/2 cup sugar, divided
• 1 teaspoon salt, divided
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup 1 1/2 sticks unsalted butter, cubed and chilled
• 1 cup plus 1 tablespoon buttermilk, chilled
• 1 tablespoon vanilla extract

Glaze:

• 1 1/2 cups powdered sugar, sifted
• Reserved strawberry juice from scone recipe

Instructions

• Place the strawberries in a medium bowl. Add 1/4 cup of the sugar and 1/4 teaspoon of salt. Stir to combine. Let sit for 45 minutes. During the last 15 minutes, preheat oven to 425°F and line two baking sheets with parchment paper or silpat.
• In a large bowl, whisk together the flour, remaining 1/4 cup of sugar, remaining 3/4 teaspoon of salt, cinnamon, baking powder, and baking soda.
• Add the butter to the flour mixture. Cut in the butter pieces with a pastry blender until mixture resembles pebbles or small rocks.
• By now, the strawberries should have been in the sugar and salt mixture for 45 minutes. Strain the strawberries through a fine mesh sieve, collecting the strawberry juice into a small bowl. You should get about 1/3 cup of juice. Reserve both the diced strawberries and the juice.
• In a small bowl, whisk together the buttermilk, vanilla, and reserved diced strawberries. Add to the flour mixture and mix until just moistened. Transfer the dough onto a generously floured work surface. Roll into an 8x8-inch square (use my tip).
• Cut the square into quarters and then cut each quarter diagonally to create 2 triangles per quarter. Transfer to the prepared baking sheets, leaving about 2-inches in between each scone.
• Bake the scones, one sheet at a time (meanwhile store the second sheet in the refrigerator), for 20 to 22 minutes, rotating halfway, until golden on the edges. Allow to cool for 20 minutes on the baking sheet before transferring to a cooling rack to cool completely. Repeat with the second baking sheet.
• Make the glaze by adding the sifted sugar into a large bowl. Slowly pour the reserved strawberry juice from above into the sugar, whisking constantly to create a smooth glaze. Drizzle over cooled scones. Let the glaze set for a few minutes before serving.

Note: This page contains affiliate links that help make The PKP Way possible. Should you choose to purchase anything via those links, I will receive a small commission paid by Amazon, not you.

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