Strawberry Scones

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 times of the year. 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. They’re seriously 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 great. A perfect balance of buttery softness, subtle sweetness, and a satisfyingly crispy top. Simply divine.

How to make strawberry scones

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper.

Begin by chopping the strawberries and setting them aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the butter cubes to the dry ingredients, and using a pastry cutter or fork, cut the butter into the flour mixture until the pieces are no larger than peas.

Next, add the chopped strawberries to the flour mixture and toss them until they are evenly coated.

In a separate bowl, combine the egg with the buttermilk, then add this mixture to the flour mixture. Stir until just combined.

Transfer the dough onto a floured surface and shape it into a circle approximately 8 inches (20 cm) in diameter. Cut the circle into 8 triangles.

Place the scones on the prepared baking sheet and brush the tops with egg wash. Sprinkle some sugar over the tops of the scones to create a crispy finish.

Bake the scones for 20-30 minutes or until they are golden brown.

Once baked, transfer the scones to a cooling rack. They are best enjoyed warm.

Hope you will try these Strawberry Scones and enjoy them as much as we did. If you do, make sure to share the photos with me on Instagram. Would love to see how thy turn out for you.

For more recipes with strawberries check our full collection of Strawberry Recipes. For more breakfast treats check our full collection of Breakfast Recipes.

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Strawberry Scones

Strawberry Scones

5 from 1 vote
These strawberry scones are best served warm after just taking them out of the oven. The sprinkled sugar on top creates a crispy crust while the interior is soft and filled with strawberries. They're seriously hard to resist.
Servings 8 servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 ½ cups (250g) strawberries , stemmed and cut into small pieces
  • 2 ¼ 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


  • 1 egg
  • sugar , optional


  • Preheat the oven to 400 F (200C). Line a baking sheet with parchment paper.
  • Chop the strawberries and set aside. In a large bowl whisk the flour with sugar, baking powder and salt.
    Strawberry Scones step 1Strawberry Scones step 1
  • Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
    Strawberry Scones step 3Strawberry Scones step 4
  • Add chopped strawberries and toss until are coated in flour mixture.
    Strawberry Scones step 6Strawberry Scones step 8
  • Combine egg with buttermilk and add over the flour mixture and stir until just combined.
    Strawberry Scones step 9Strawberry Scones step 10Strawberry Scones step 11Strawberry Scones step 12
  • Transfer dough onto a floured surface. Shape into a circle of about 8 inch (20 cm) in diameter, then cut into 8 triangles.
    Strawberry Scones step 13Strawberry Scones step 14Strawberry Scones step 15Strawberry Scones step 16
  • Transfer the scones on the baking sheet and brush with egg. Sprinkle with some sugar to get a crispy top.
    Strawberry Scones step 17Strawberry Scones step 17
  • Bake for 20-30 minutes until golden brown.
  • Transfer to cooling rack. The scones are best served warm. Enjoy.



Serving: 1 serving out of 8Calories: 248kcalCarbohydrates: 36.7gProtein: 5.1gFat: 9.2gSaturated Fat: 5.4gCholesterol: 43mgSugar: 8.6g
Calories: 248kcal
Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, buttermilk biscuits, buttermilk scones, buttermilk strawberry scones, homemade scones, scones, strawberry biscuits, strawberry breakfast, strawberry scones

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Katy | Her Cup of Joy Author says:

    Wow these scones look amazing, so soft and delicious. I can taste them in my mouth! I have a lot of strawberries in my garden, will need to make these soon!

  2. Liz Author says:

    So full of berries—your scones look irresistible!

  3. Jess @ Sweetest Menu Author says:

    I LOVE a good scone but haven’t yet master the art of making them at home. I will have to try these!

  4. Christin@SpicySouthernKitchen Author says:

    There’s nothing better than a fresh scone warm from the oven! The strawberries look so good!

  5. mira Author says:

    I love strawberries, too and these look so delicious! Definitely trying them very soon! Pinned!

  6. Kristi @ Inspiration Kitchen Author says:

    Love, love, love scones Ella – especially those with strawberries, so these are perfection.

  7. Jennifer @ Oil Diffuser Author says:

    It is not easy to do and it is so interesting. I love it. I think its taste is actually delicious

    1. Ella-HomeCookingAdventure Author says:

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

  8. Lina Author says:

    Sooo puffy, soft and easy to prepare! Made already them two days in a row. And my family keeps on asking to make them again 🙂 I sure will be good with cherries or even apples, depending on the season. Thank you very much for posting this recipes. Love your recipes and passion you are making food with.

    1. Ella-HomeCookingAdventure Author says:

      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 🙂

  9. zilly Author says:

    Hello, do i have to consume it within the day i make or can i keep until the next day? if the scones turn hard the next day, is there any way i can make it softer back as i wish to make and share some to my colleagues the next day for breakfast. Thank you 🙂

    1. Ella-HomeCookingAdventure Author says:

      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:)

  10. Eileen Author says:

    My family just picked a lot of wild blueberries yesterday and I’ve froze them today. Can I still follow this recipe using frozen blueberries? And it’s hard to get buttermilk here in Finland so is it possible to use milk+lemon juice as substitute? Thanks in advance

    1. Ella-HomeCookingAdventure Author says:

      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.

  11. Lisa Author says:

    I am going to make these for sure. Have a freezer full of strawberries from picking this summer. I really like the song that you used for the video. What is the name of it and the artist? Thanks!

  12. Wendy Author says:

    I made these scones and even though I messed up a bit, they tasted delicious. When mixing in the liquid, I thought the mixture looked too dry and added more milk. All of a sudden the mixture was too wet. My fault. I baked them a bit longer and they were flat but tasted delicious. Next time I’ll stick to the recipe!

  13. Ada Armstrong Author says:

    Love me some strawberries, this is a must try. Looks so tasty.

  14. Hua wenting Author says:

    The mixture was too wet,how can I do? Frozen for a while?

  15. Hua wenting Author says:

    The mixture was too wet,how can I do? Frozen for a while?

  16. Zoya Author says:

    Hi! I was wondering if I can replace buttermilk with whole milk instead?
    Please reply, thanks 🙂

  17. Shari Author says:

    If you were to use heavy cream, would you use the same amount of liquid as the buttermilk?

    1. Ella-HomeCookingAdventure Author says:


  18. Nuraini Author says:

    Made this today! My family loves it, thank you! <3

  19. Jessica Author says:

    Can I use a food processor to pulse the butter and and flour mixture together ? Thanks!

  20. Cheryl P :) Author says:

    Scones look amazing! And the song is amazing too! Who’s the artist and title of song?

  21. Daniella Author says:

    I made these yesterday. They were the most beautiful scones I’ve ever tasted or made! I was worried at first when the consistency looked off, especially after adding in the Buttermilk, eggs and strawberries, but it turned out beautifully! I glazed the top after it cooled a bit with a lemon glaze.
    I really wish I could explain how divine it was. Thank you so much for this beautiful recipe (and the other equally wonderful ones you have shared…I look forward to trying as many as I can ????)

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