Strawberry Buttermilk Skillet Scones
Recipe type: Breads and Scones
Cuisine: Baking
Serves: 8
A recipe for moist and tender Strawberry Buttermilk Scones. The dough comes together in minutes and each bite is bursting with strawberries!
For the scones:
  • 2 cups flour
  • ½ cup sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup butter, frozen
  • ½ cup buttermilk
  • ½ cup sour cream
  • 1 egg
  • 1¼ cup chopped strawberries
For the glaze:
  • 11/2 cups powdered sugar
  • 2 tbsp. strawberry jam
  • 1 tsp milk
  1. Preheat oven to 400 degrees.
  2. In a large bowl, mix the flour, sugar, baking powder, soda, and salt with a fork. Use a cheese grater to grate the frozen butter into the flour mixture. Mix gently, using the fork, to coat the butter with the flour mixture.
  3. In a separate small bowl whisk together the buttermilk, sour cream and egg. Make a well in the center of the flour mixture and pour buttermilk mixture in. Mix gently with the fork, to incorporate.
  4. Using floured hands, knead dough on a floured surface, maximum 10 times. The idea is to knead very little to keep that butter cold. As best you can, knead in the strawberries. Pat the dough into a circle about 7 inches in diameter. Score the dough into eight even wedges, but still keep it in the circle shape. Place the scones into a well seasoned skillet (a circle of parchment on the bottom works well too) and bake for about 25-30 minutes, until dough is cooked and scones are golden.
  5. While the scones are baking, mix the powdered sugar, jam and milk into a smooth glaze. Once scones are baked, let them cool for about 10 minutes and drizzle with the glaze while they are still warm.
  6. If you don’t have a skillet, you can use a round cake pan, lightly sprayed with baking spray, or bake the scones on a cookie sheet lined with parchment.
  7. Scones freeze exceptionally. Roll a batch and freeze on a cookie sheet (before baking). Simply bake from frozen, adding additional time as needed.
  8. Make a double batch, baking one up now and freeze the other for later.
Recipe by This Lil Piglet at