Scones belong in the category of simpler bakes I would say. But that doesn’t mean they’re any less delicious than fancy layer cakes, cupcakes, and stuff like that! They require a bit less effort and are quicker to make, yet you still end up with something tasty on the table. That’s certainly the case with these delicious Strawberry Buttermilk Scones. When the weather warms up in summer, it never hurts to avoid spending too long in the kitchen, right?!
Scones are a classic British/Irish baked treat. These small pastries, which often have a somewhat »rustic« appearance, have been baked there since the Middle Ages. People have likely been debating into which category scones fall for just as long. Bread, cake, or a separate class of pastry? Who knows?! There is still no real consensus to this day.
Most people would probably view my scones version here as more of a cake. Mostly because of the shape in which they are baked. Scone shapes can vary significantly – they are typically placed on a baking sheet as small, individual rounds of dough. However, there are just as many recipes out there where the dough is shaped into a circle, cut into wedges, and then baked separately. Here, things are done a little differently…
For this recipe, the dough is placed inside a cast-iron skillet or baking pan, cut into wedges (or pizza-like slices), and then baked. Since the dough rises during baking, the pieces naturally stay connected – it would be strange if they didn’t! However, if you make the cuts deep enough before baking the scones, you can still see exactly where to separate them once they’re done.
Why do it this way? Well… for one thing, because you don’t have to let anyone tell you how to bake something. For another, because this way the strawberry filling won’t leak out. If I had put the filling inside the dough and then cut out round scones or triangles, the strawberry filling would simply have run out on the sides during baking. That can look nice, but not always. So, I decided to bake the scones as one big round thingy and cut that into pieces afterward. If you’d rather call this a cake – that’s fine, too.
We’ve tried and published quite a few scone recipes on the blog already – sometimes small and round, sometimes as triangles, and sometimes in a large, single-piece format like this one here. If you’d like to explore more options, feel free to check out our overview page for scones. We have everything from sweet to savory…
I’d like to highlight two of those recipes here, as they are particular favorites of ours. First up are our simple Strawberry Scones – absolute classics and baked in the traditional triangular shape. We love these simple treats. So good!
If you prefer a round shape, you should try our simple and easy Cherry & Marzipan Scones. These tasty little treats are perfect for summer. We love enjoying them with a dollop of whipped cream, for example. While clotted cream is the traditional choice, it’s not always easy to find in Germany. Making it at home is also a bit of a hassle. Some vanilla sauce makes a great alternative, too…
INGREDIENTS / ZUTATEN
(8 scones)
For the scones:
17 oz. (480g) spelt flour*
2 tbsp. sugar (fine)*
4 tsp. baking powder
1/2 tsp. salt
1 cup (240ml) buttermilk
1/2 cup (120ml) heavy cream
3.4 fl. oz. (100ml) sparkling water
1 tsp. lemon paste*
5.3 oz. (150g) strawberry compote or chopped strawberries
For the glaze:
100g confectioners’ sugar*
1 tbsp. lemon juice (plus a little more if needed)
some freeze-dried strawberries* (optional)
(8 Scones)
Für die Scones:
480g Dinkelmehl (Type 630)*
2 EL Zucker (fein)*
4 TL Backpulver
1/2 TL Salz
240ml Buttermilch
120ml Sahne
100ml Sprudelwasser
1 TL Zitronenpaste*
150g Erdbeergrütze oder gewürfelte Erdbeeren
Für die Glasur:
100g Puderzucker*
1 EL Zitronensaft, ggf. etwas mehr
einige gefriergetrocknete Erdbeeren* (optional)
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (390°F). Line a cast iron skillet (Ø 24cm)* or a round baking tin of the same size with baking parchment, lightly grease it, and then set it aside.
2. Combine spelt flour, sugar, baking powder, and salt in a large bowl. In a separate bowl mix the buttermilk, cream, sparkling water, and lemon paste. Pour these wet ingredients into the bowl with the dry ingredients and mix with a spoon or similar until the dough starts to hold together. There should be no visible dry spots, but be careful not to overwork the dough.
3. Shape the dough into a round loaf and place it in the skillet or baking tin. Cut the dough into eight wedges using a large, sharp knife. Brush the scones with a little extra heavy cream and bake for about 30–35 minutes – or until a wooden skewer inserted into the scones comes out clean. Take the scones out of the oven and let them cool down on a wire rack.
4. For the glaze, gradually add lemon juice to the confectioners’ sugar and mix in to get a glaze that is not too runny. Brush the scones with the glaze, sprinkle with some crumbled freeze-dried strawberries (optional), and let the glaze set.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Eine gusseiserne Pfanne (Ø 24cm)* oder eine runde Backform gleicher Größe mit Backpapier auslegen, leicht fetten und zur Seite stellen.
2. Dinkelmehl, Zucker, Backpulver und Salz in einer großen Schüssel vermischen. In einer separaten Schüssel Buttermilch, Sahne, Sprudel und Zitronenpaste verrühren. Diese Mischung in die Schüssel mit den trockenen Zutaten geben und mit einem Löffel oder Teigmischer vermengen, bis der Teig anfängt zusammenzuhalten. Es sollten keine trockenen Stellen mehr zu sehen sein – allerdings sollte man den Teig auch nicht zu stark bearbeiten.
3. Den Teig zu einem runden Laib formen und in die Pfanne oder Backform setzen. Den Teig mit einem großen, scharfen Messer in acht Spalten schneiden. Die Scones mit etwas zusätzlicher Sahne bestreichen und dann etwa 30-35 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt, und die Scones erst herausholen, wenn dieser sauber herauskommt. Die Scones aus dem Ofen nehmen und auf einem Kuchengitter abkühlen lassen.
4. Den Puderzucker für die Glasur nach und nach mit Zitronensaft verrühren, bis die Konsistenz passt – nicht zu dickflüssig, aber auch nicht zu flüssig, damit sie nicht davonrennt. Die Scones mit der Glasur bestreichen und nach Belieben noch mit etwas zerbrochenen gefriergetrockneten Erdbeeren bestreuen (optional) und dann trocknen lassen.
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Here is a version of the recipe you can print easily.
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Strawberry Buttermilk Scones
- Prep Time: 00:15
- Cook Time: 00:35
- Total Time: 01:00
- Yield: 8 1x
- Category: Scones
- Method: -
- Cuisine: Great Britain
- Diet: Vegetarian
Description
They might not look like your typical scones – some might say it’s a cake. No matter what – we love these easy Strawberry Buttermilk Scones in summer!
Ingredients
For the scones:
17 oz. (480g) spelt flour*
2 tbsp. sugar (fine)*
4 tsp. baking powder
1/2 tsp. salt
1 cup (240ml) buttermilk
1/2 cup (120ml) heavy cream
3.4 fl. oz. (100ml) sparkling water
1 tsp. lemon paste*
5.3 oz. (150g) strawberry compote or chopped strawberries
For the glaze:
100g confectioners’ sugar*
1 tbsp. lemon juice (plus a little more if needed)
some freeze-dried strawberries* (optional)
Instructions
1. Preheat the oven to 200°C (390°F). Line a cast iron skillet (Ø 24cm)* or a round baking tin of the same size with baking parchment, lightly grease it, and then set it aside.
2. Combine spelt flour, sugar, baking powder, and salt in a large bowl. In a separate bowl mix the buttermilk, cream, sparkling water, and lemon paste. Pour these wet ingredients into the bowl with the dry ingredients and mix with a spoon or similar until the dough starts to hold together. There should be no visible dry spots, but be careful not to overwork the dough.
3. Shape the dough into a round loaf and place it in the skillet or baking tin. Cut the dough into eight wedges using a large, sharp knife. Brush the scones with a little extra heavy cream and bake for about 30–35 minutes – or until a wooden skewer inserted into the scones comes out clean. Take the scones out of the oven and let them cool down on a wire rack.
4. For the glaze, gradually add lemon juice to the confectioners’ sugar and mix in to get a glaze that is not too runny. Brush the scones with the glaze, sprinkle with some crumbled freeze-dried strawberries (optional), and let the glaze set.
Notes
Let the baking begin!
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