Tender homemade strawberry scones made with fresh berries, buttermilk, and a touch of basil. Perfect for breakfast, brunch, or afternoon tea.
I’m not gonna lie—my relationship with scones used to be… rocky. Every time I tried one, it felt like eating a brick. Dry, bland, disappointing. Sound familiar?
Then—cue dramatic music—I visited this charming little café tucked down a cobbled street in a tiny English village. It was raining (because of course it was), and I needed something cozy. I ordered a scone without much hope… and BAM. Life-changing. Warm, buttery, slightly sweet, melting into clotted cream. I might’ve teared up a little.
When I got home, I was on a mission: recreate that magic. And honestly? This strawberry scones recipe brings me right back to that rainy day. Except now… there’s strawberries. And if you’re feeling fancy? A little fresh basil too. Trust me on this one.
Why You’ll Love This Strawberry Scones Recipe?
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They’re crazy fast: 30 minutes, start to finish. Boom.
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Super tender and flaky: Not a dry crumb in sight.
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Packed with flavor: Fresh strawberries, a buttery base, and just a whisper of basil if you’re brave.
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Perfectly sweet (but not too sweet): So you can totally justify eating two. Or, you know… four.
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Low effort, high reward: No stand mixer needed. No weird steps. Just pure strawberry magic.
Ingredient Notes:
Before we dive in, here’s a little rundown of the essentials:
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All-Purpose Flour: The solid foundation. No fancy flours needed.
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White Sugar: Sweetens the deal, but not overpowering.
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Cold Butter: Key to those flaky layers. If it’s not cold, we riot.
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Buttermilk: Gives that soft, tender crumb with a hint of tang.
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Fresh Strawberries: The star of the show. Juicy, sweet, and summery.
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Fresh Basil (Optional but epic): Adds a herby note that makes people go, “Wait, what’s in this?!”
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Brown Sugar: Just a sprinkle on top because we’re feeling a little extra.
How To Make Strawberry Scones?
Step 1: Preheat and Prep
Heat your oven to 400°F and line a baking sheet with parchment. You’re officially ahead of the game.
Step 2: Dry Ingredients First
In a big bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 3: Butter Time
Cut in the cold butter with a pastry blender (or two forks, or honestly just your fingers if you’re feeling rustic) until it looks like coarse crumbs.
Step 4: Buttermilk and Fruit
Pour in the buttermilk and stir until things just come together. Then fold in those strawberries (and basil if you’re feeling adventurous). Handle the dough gently—it’s sensitive like me watching sad puppy commercials.
Step 5: Shape and Slice
Dust your countertop with flour, split the dough in half, pat each into a circle about 3/4-inch thick, and cut each into 8 wedges. Like little strawberry pizza slices.
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Step 6: Bake
Pop your scones on the tray, brush with buttermilk, sprinkle brown sugar over the tops, and bake for 15-20 minutes. You’ll know they’re ready when they’re golden and your kitchen smells like a fairy tale.
Storage Options:
Not that you’ll have leftovers (you’ve been warned)… but if you do:
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Room Temp: Store in an airtight container for 1-2 days.
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Fridge: 4-5 days, just rewarm slightly to get that soft texture back.
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Freezer: Yes, you can freeze scones! Wrap well and freeze up to 2 months. Reheat from frozen at 300°F until warm.
Variations and Substitutions:
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Swap the fruit: Raspberries, blueberries, or even diced peaches would rock.
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Add lemon zest: If you want a zingy twist.
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Skip the basil: If herby desserts aren’t your jam (pun absolutely intended).
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Add chocolate chips: Because why not?
What to Serve with Strawberry Scones?
Need ideas? I got you.
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Clotted Cream or Whipped Cream: Traditional and outrageously good.
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Extra Fresh Strawberries: You can never have too many.
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Iced Tea or Hot Coffee: Whatever your vibe is.
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Sunny Patio: Optional but highly recommended.
Frequently Asked Questions:
Can I use frozen strawberries?
Totally! Don’t thaw them first—just toss them into the dough frozen so you don’t end up with mush.
Why are my scones spreading too much?
Probably warm butter. Keep that butter cold until the second you shove the tray into the oven.
Can I make the dough ahead?
Heck yes. Shape the scones and freeze them unbaked, then bake straight from frozen when you’re ready (just add a few extra minutes).
And there you have it! The strawberry scones recipe you never knew you needed but now won’t be able to live without.
Seriously though, if you whip up a batch, tag me or drop a comment—I love hearing about all your baking adventures (even the messy ones… especially the messy ones).
Happy baking, my friend!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Scones Recipe
Ingredients
- 3 cups all-purpose flour
- ½ cup white sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup cold unsalted butter cut into small cubes
- 1 cup buttermilk
- 1 cup chopped fresh strawberries
- ⅓ cup chopped fresh basil optional
- 2 tablespoons buttermilk for brushing
- 1 teaspoon brown sugar or as needed (for sprinkling)
Instructions
Preheat the Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, white sugar, baking powder, baking soda, and salt until thoroughly combined.
Incorporate the Butter:
- Using a pastry blender or fork, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the Wet Ingredients:
- Pour 1 cup of buttermilk into the mixture and stir gently until just combined. Carefully fold in the chopped strawberries and basil, if using, without overmixing.
Shape the Dough:
- Lightly dust a clean work surface with flour. Divide the dough into two equal portions. Shape each portion into a circle approximately ¾ inch thick. Cut each circle into 8 wedges.
Arrange and Prepare for Baking:
- Place the scone wedges on the prepared baking sheet, spacing them approximately 2 inches apart. Brush the tops of the scones with the additional buttermilk and lightly sprinkle with brown sugar.
Bake the Scones:
- Bake in the preheated oven for 15 to 20 minutes, or until the scones are golden brown. Remove from the oven and allow to cool slightly before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
