Latest Recipes
Strawberry Scones

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I think it's obvious that I love strawberries after how many strawberry recipes I've posted so far. Strawberry season is one of my favorite time of the year as these fruits are simply incredible, so flavorful and can be used in so many delicious combinations.
This recipe for strawberry scones is very easy, takes only 10 to 15 minutes to prepare and you end up having a memorable breakfast. These scones are best served warm just after taking them out of the oven. The sprinkled sugar on top creates a crispy crust while the interior is soft and filled with strawberries. It's really hard to resist.
For these strawberry scones I've used buttermilk instead of heavy cream. I didn't want to add more fat as they already have butter. I must say they turned absolutely great, really buttery and soft inside, not too sweet, with a great crispy top, simply perfect.
Related Posts:
Flaky Buttermilk Biscuits
Cheddar Biscuits
Homemade Crepes
Apple Crisp Pancakes



- Makes about 8 scones
- 1 1/2 cups (250g) strawberries, stemmed and cut into small pieces
- 2 1/4 cups (280g) all purpose flour
- 1/4 cup (50g) sugar
- 2 tsp (10g) baking powder
- 1/4 tsp salt
- 6 tbsp (80g) butter, cold and cut into cubes
- 1 egg
- 1/2 cup (120g) buttermilk
- Topping
- 1 egg
- sugar, optional
- Preheat the oven to 400 F (200C). Line a baking sheet with parchment paper.
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Chop the strawberries and set aside. In a large bowl whisk the flour with sugar, baking powder and salt.
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Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
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Add chopped strawberries and toss until are coated in flour mixture.
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Combine egg with buttermilk and add over the flour mixture and stir until just combined.
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Transfer dough onto a floured surface. Shape into a circle of about 8 inch (20 cm) in diameter, then cut into 8 triangles.
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Transfer the scones on the baking sheet and brush with egg. Sprinkle with some sugar to get a crispy top.
- Bake for 20-30 minutes until golden brown.
- Transfer to cooling rack. The scones are best served warm. Enjoy.

Actually is quite easy to prepare, and it is lovely. Hope you will try it one day

Thank you Lina for your nice words:) I am really glad you and your family love this recipe.. it's true. any other fruits might work as well, I can imagine apricots with their strong flavor :)

No.. you don't have to consume within the day.. you can definitely keep them up to several days.. and if desired just warm them a bit before serving.. they remain quite soft even served at room temperature.Let me know if you try them out:)

I am sure you can use the frozen ones as well, I would just mix them with 1 tbsp of flour before adding to the dough and make sure you use them really frozen when adding to the dough.When I don't have buttermilk I simply use yogurt and milk instead (90 g yogurt and 30 g milk). It will work as good.

yes
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