Strawberry Scones

Ingredients

• 250 g (2 cups)plain flour
• 67 g (1/3 cup)white sugar
• 4 g (1 tsp)baking powder
• 2.5 g (1/2 tsp)bicarbonate of soda
• 1.5 g (1/4 tsp)salt
• 85 g (6 tbsp)cold unsalted butter
• 120 ml (1/2 cup)buttermilk
• 5 ml (1 tsp)vanilla extract
• 1egg
• 150 g (1 cup), choppedstrawberries

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F) and line a baking tray with baking parchment.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda and salt.

3. 3

   Rub in butter

   Use a fork or pastry cutter to work the cold butter into the dry mixture until it looks like coarse crumbs.

4. 4

   Mix wet ingredients

   In a separate bowl, combine the buttermilk, vanilla extract and egg.

5. 5

   Combine the dough

   Add the wet mixture to the dry ingredients a little at a time, mixing gently until just combined. Fold in the strawberries.

6. 6

   Shape and chill

   On a floured surface, shape the dough into an 8-inch (about 20 cm) circle, wrap it in cling film and chill for 30 minutes.

7. 7

   Cut into wedges

   Cut the dough into triangles and arrange them on the prepared baking tray. Brush the tops with milk.

8. 8

   Bake the scones

   Bake for 13–15 minutes, until golden brown. Leave to cool before drizzling with glaze.

What are strawberry scones?

Scones are a familiar part of British baking, while American versions are often shaped as a round and cut into wedges. This recipe follows that American-style format and adds chopped strawberries for juicy, fruity pockets.

Cold butter and a gentle touch help the dough bake up tender rather than tough. The glaze gives the finished scones a sweet accent.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 3g protein, 30g carbs, 9g fat.

The flour and sugar provide most of the carbohydrates, while the butter contributes much of the fat; the egg and buttermilk supply some protein. Serve a scone with plain yoghurt or additional fresh fruit for a more balanced plate.

The ingredients that matter

Cold butter: small pieces of butter distributed through the flour help create a crumbly, tender texture. Keep it chilled until you are ready to mix.

Strawberries: chop them into small pieces so they fold through the dough more evenly. Handle the dough gently after adding the fruit.

Keep the dough light

Crumb stage: cut the butter into the dry ingredients until coarse crumbs form, rather than blending everything into a smooth paste. This leaves the mixture ready to take on the buttermilk and egg.

Gentle mixing: stop as soon as the dough comes together, then fold in the strawberries. Overworking can make scones dense.

Shaping and chilling

Round shape: pat the dough into an even circle about 20 cm across, then cut it into triangles. Keeping the wedges similar in size helps them bake at the same rate.

Chill time: the method calls for 30 minutes in the fridge before baking. The stated total time of 25 minutes does not include that chilling period.

How to judge doneness

Colour: begin checking at 13 minutes and look for golden-brown tops. If they need longer, continue baking up to 15 minutes.

Cooling: let the scones cool before adding the glaze, so it can sit on the surface rather than immediately running off.

Serving ideas

Serve the scones warm or at room temperature for breakfast or afternoon tea. They pair well with tea or coffee and can be enjoyed on their own.

For a more substantial plate, add yoghurt or fruit alongside. The recipe method mentions milk for brushing and glaze for finishing, but neither is included in the supplied ingredient list.

Recipe notes & tips

• Measure the flour without packing it into the cup if using cup measures.
• Keep the butter cold until you cut it into the flour mixture.
• Chop the strawberries small enough to fold through without crushing them.
• Mix only until the dough comes together to help keep the scones tender.
• Leave space between the wedges on the tray so they bake evenly.
• The method calls for milk and glaze, but their quantities are not provided in the supplied ingredients.

Variations

• Lemon note: add finely grated lemon zest to the dry ingredients for a citrus accent.
• Berry mix: replace some of the strawberries with chopped raspberries.
• Vanilla finish: add a little extra vanilla to the glaze if using one.
• Coarser tops: sprinkle a little sugar over the wedges before baking.
• Smaller wedges: divide the dough into more triangles and check them early, as they may bake faster.

Common mistakes to avoid

• Warm butter: it can blend into the flour instead of forming crumbs; chill it before starting.
• Overmixing: it can make the scones tough; stop once the dough has just come together.
• Large strawberry pieces: they can make shaping awkward; chop the fruit into small pieces.
• Uneven wedges: they may finish baking at different times; cut the circle into similar-sized triangles.
• Skipping the chill: the recipe specifies 30 minutes; allow for this time before baking.
• Glazing while hot: the glaze may run off; let the scones cool first.

How to store

Store cooled scones in an airtight container at room temperature for up to 2 days. Warm them briefly in a low oven before serving; add glaze after reheating if possible.

Frequently asked questions