Strawberry Scones

Strawberry Scones

The word “scone” originated from the Dutch and means “beautiful bread.” These little wedges of beautifully baked goodness are filled with juicy red strawberries and make a satisfying breakfast bite paired with a warm cup of coffee or tea. You can make the dough ahead and bake it in the morning for a special breakfast treat. It is very important to keep the butter cold when making the scones. This helps create little air pockets in the pastry to make it fluffy.


Prep Time : 10 MINUTES
Cook Time : 15 MINUTES


  • 2 large eggs
  • 1 tablespoon plus ¼ cup whole milk, divided
  • ¼ cup buttermilk (see cooking tip, following)
  • 1 teaspoon vanilla extract
  • 2 cups white whole-wheat flour, plus more for dusting
  • ⅓ cup plus 1 tablespoon sugar, divided
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons cold grass-fed butter, cut into 1-inch pieces and kept chilled
  • ⅔ cup chopped fresh or frozen strawberries


1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. In a small bowl, beat 1 egg with 1 tablespoon of milk and set aside.
3. In a medium bowl, whisk the remaining egg, remaining ¼ cup of milk, the buttermilk, and vanilla until blended.

4. In a food processor, combine the flour, ⅓ cup of sugar, baking powder, and salt. Pulse until blended.

5. Add the cold butter and pulse for about 10 seconds until the mixture resembles coarse cornmeal. Transfer the mixture to a large bowl and make a well in center.

6. Add the buttermilk mixture into the well and stir, incorporating the liquid into the dry ingredients, until a batter forms with moist lumps.

7. Carefully stir in the strawberries.
8. Lightly flour a work surface and transfer the dough to it. Gently knead the dough until it comes together and is smooth, about 10 seconds. Pat the dough into a 7-inch circle about 1 inch thick. Cut the circle into 8 wedges. Brush off any excess flour with a pastry brush. Place the wedges on the prepared baking sheet and brush their tops with the egg and milk glaze. Sprinkle the remaining 1 tablespoon of sugar on top.

9. Bake for about 15 minutes until lightly browned. Transfer the scones to a wire rack. Serve warm or at room temperature.


  • No buttermilk? No problem. For every 1 cup of buttermilk needed, combine 1 cup of milk and 1 teaspoon of freshly squeezed lemon juice in a liquid measuring cup. Stir and let sit for 5 minutes. The milk will start to curdle. Voilà: buttermilk!


Make the dough in advance and refrigerate (without the egg wash and sugar sprinkle) for up to 2 days before you are ready to bake. That way, you can have warm scones while still in your pajamas. You can also freeze the dough and bake it without thawing. Simply remove the dough while the oven is preheating, put it on a parchment-lined baking sheet, brush with the egg wash glaze, and sprinkle sugar on top. Bake as directed. Keep an eye on the scones toward the end of the cooking time as you may need to add a few minutes.

Per Serving (1 scone): Calories: 203; Fat: 9g; Protein: 5g; Carbohydrates: 29g; Fiber: 3g; Sodium: 82mg; Sugar: 12g


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