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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


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


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)


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.

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