Menu
Strawberry Scones 8 Servings ¾ cup reduced fat buttermilk ⅓ cup superfine sugar grated zest of 1 lemon 2 cups unbleached all purpose flour (plus extra for dusting the work surface) 1 Tbsp baking powder 1 tsp baking soda ½ tsp salt 4 Tbsp unsalted butter (cut into small cubes) 1 cup finely chopped fresh strawberries 2 Tbsp heavy (whipping) cream strawberry jam (optional, for serving) confectioner's sugar (optional, for serving) whipped or clotted cream (optional, for serving)
All Recipes

Strawberry Scones

There's nothing like a warm scone, fresh from the oven, to please family and friends. The secret to perfect scones is a light hand with the dough. Don't over-mix the batter, and pat the dough out rather than rolling it before cutting. Traditionally, scones are served with jam and clotted cream, but you can easily substitute whipped cream or even mascarpone if you like.

8 Servings

Ingredients

¾ cup

reduced fat buttermilk

⅓ cup

superfine sugar

grated zest of 1 lemon

2 cups

unbleached all purpose flour (plus extra for dusting the work surface)

1 Tbsp

baking powder

1 tsp

baking soda

½ tsp

salt

4 Tbsp

unsalted butter (cut into small cubes)

1 cup

finely chopped fresh strawberries

2 Tbsp

heavy (whipping) cream

strawberry jam (optional, for serving)

confectioner's sugar (optional, for serving)

whipped or clotted cream (optional, for serving)

Directions

Position a rack in the middle of the oven and preheat to 400 degrees F. Line a baking sheet with parchment, wax paper, or a silicone baking mat and set aside.

Pour the buttermilk into a medium-size bowl and add the sugar and lemon zest. Stir until the sugar dissolves.

In another large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the butter and rub it into the flour with your hands until it resembles coarse meal. Add the buttermilk mixture to the flour mixture and stir until the dough is about half combined. Add the strawberries and stir gently just to combine.

Lightly flour a work surface. Transfer the dough to the surface and pat it into a 1-inch-thick round. Cut the dough into 8 wedges with a sharp knife. Transfer the scones to the prepared baking sheet.

Lightly brush the top of each scone with the cream. Bake until the scones are lightly golden, 15 to 22 minutes. Dust the warm scones with confectioner’s sugar, if using, and serve with strawberry jam and whipped or clotted cream.

You might also like

Sign up!

We're sharing delicious recipes, tips, handy guides and more, inspired by over 30 years of growing organic goodness. Sign up now for a fresh take on happier, healthier living right in your inbox.

Sign me up for email
Join

Just a few more details