I still remember the first time I saw and tasted scones. I was eyeing the beautiful display of scones while ordering my bagel, contemplating if I should spend my extra couple of dollars on a breakfast pastry. I was only about 12 years old at that time and had never experienced such a pastry. I gave in and bought the treat, only to be sadly disappointed. The pastry was incredibly dry and bland. From then on, I had no desire to ever buy this baked good. Fast forward many, many years later, and for some reason, I found myself craving a scone. With leftover buttermilk in the fridge and strawberry season still in action, I decided to whip up some strawberry basil buttermilk scones. Boy, have I been missing out! No longer am I objected to scones - these are a life changer!
Strawberry Basil Buttermilk Scones
- 3 cups flour (444 grams)
- ⅓ cup sugar (67 grams)
- 1 teaspoon salt
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup unsalted butter, cut into small chunks (170 grams)
- 1 cup buttermilk (250 ml)
- 1 cup chopped fresh strawberries (145 grams)
- ¼ cup fresh chopped basil
- 1 tablespoon buttermilk, for brushing
- 1 tbsp coarse sugar for sprinkling
- Preheat oven to 400 degrees F.
- Mix together dry ingredients in a large bowl including flour, sugar, salt, baking powder, and baking soda. Add butter and use a pastry cutter, a knife, or your hands to mix until the mixture resembles a coarse meal. Add buttermilk and mix until just combined. Fold in strawberries and basil.
- Lightly dust flour onto work surface. Divide dough in half. Working with one batch at a time, shape dough into a ¾ inch thick circle. Cut into 8 wedges. Lay on a baking sheet lined with parchment paper. Repeat with other dough.
- Brush tops of scones with buttermilk and sprinkle with corase sugar. Bake for 15-20 minutes or until golden brown. Serve warm.
**Helpful tips and common mistakes
With this basic buttermilk scone recipe, you can make almost any variation. Other options include dried currants, blueberry rosemary, cheddar, figs, blackberry almond, etc. Use the ingredients you have in your kitchen or whatever fruits are in season.
When adding fruits such as strawberries, make sure not to add too much or else the scones will become soggy. I always use fresh fruits especially since you have to chop the strawberries and that can be difficult with frozen ones.
Add the buttermilk to the butter flour mix, making sure not to overmix the dough. If you work the dough too much, the scones can end up being tough. Fold in the berries and basil and divide the dough into two.
The scones do not rise much when baking so make sure not to roll the dough out too thin. I used my hands to mold the shape since it can be difficult to roll out using a rolling pin.
Brush the tops with buttermilk and sprinkled a good amount of coarse sugar on top.
Bake them for about 15-20 minutes or until the tops become golden brown and serve slightly warm or at room temperature. You can also serve the scones with clotted cream if you want to go traditional.
These strawberry basil buttermilk scones are incredible, especially when fresh. They are delightfully moist and with just a touch of sweetness from the sugared tops. The strawberries and basil add freshness to the pastry and make them look as good as they taste. Hands down, the best scones I ever had!
For more breakfast pastry inspiration check out these orange cardamom raisin rolls!