Strawberry Scones Recipe
Tender and buttery strawberry scones made with fresh strawberries and optional basil. Perfect for breakfast, brunch, or afternoon tea.
16 Servings
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
To make these Strawberry Scones gluten-free, substitute the all-purpose flour with a high-quality gluten-free all-purpose baking flour blend that contains xanthan gum. Additionally, ensure the baking powder and baking soda are labeled gluten-free. Proceed with the recipe as directed.