Strawberry Buttermilk Scones

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Tender strawberry buttermilk scones with lemon zest and ginger.

Strawberry Lemon Scone for Easter brunch

When life gives you lemons, make scones.

We have a lemon tree in our backyard, and since this is our first year in our new home, it’s our first year for lemons. It gives me such a happy feeling when I look out the back window and see sunny globes hanging from the branches like Christmas ornaments.

I’m adding zest and juice to everything. Pasta, vinaigrettes, lentils, and these scones.

Strawberry Lemon Scone for Easter brunch

This week’s theme for #SundaySupper is the Easter / Passover Feast. Next year I’m seriously considering hosting a seder here for my husband and friends, but since our new kitchen is being completed just this week, I took the easy route this year with scones for  Easter brunch. Fresh strawberries are everywhere now, perfect with lemon from our tree, and then I decided to throw in some ginger at the last minute. It’s totally optional, but I highly recommend it if you make these in your own kitchen. They’re easy to make, and so tender from the buttermilk.

Strawberry, Lemon and Ginger Scones
Prep time
Cook time
Total time
Recipe type: Brunch
Serves: 8 scones
  • 2½
 cups (11¼ ounces) all-purpose flour
  • 1 
Tbsp baking powder
  • 1 tsp baking soda
  • ½
 tsp kosher salt
  • ½ 
cup sugar
  • 1 Tbsp lemon zest
  • ½ tsp allspice
  • 12 
Tbsp unsalted butter
  • ½ tsp vanilla extract
  • ½ cup buttermilk
  • ½ pound strawberries (about 14 strawberries)
  • 4 ounces candied ginger (about 1 cup)
  • 1 Tbsp turbinado sugar
  1. Sift flour, baking powder, baking soda, salt, sugar, lemon zest, and allspice together in large bowl or in the bowl of food processor.
  2. Cut the butter into the flour mixture by hand (or whiz with food processor) until the mixture becomes a meal texture and turns a slight yellow. Pour into a large bowl.
  3. Slice strawberries and the candied ginger. Toss into the bowl with the flour and butter mixture.
  4. Form a well in the middle and pour in the vanilla extract and buttermilk. Stir until a dough forms and spill out onto a lightly floured work surface. Knead a few times to completely incorporate the dry ingredients into the wet. Place on a sheet of parchment paper and flatten into a disk a little more than ½ inch thick. The disk should be around 8½ inches in diameter. Slice into six equal triangles. Sprinkle with turbinado sugar.
  5. Freeze for 20 minutes. Preheat the oven to 425˚F.
  6. Transfer dough and parchment paper onto a baking sheet.
  7. Bake for about 20 minutes or until reddish-brown on top.
And now go see what the rest of the #SundaySupper family is bringing to the table this week. Big thanks to Alaiyo at The Pescatarian Journal for hosting us this week!!



Savory and Sweet Breads:

Sides and Salads:

Main Dishes:


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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  1. says

    How cheery to have lemons peeking in at you. Lemons truly do add that little extra zing to a dish…I am intrigued by your idea of adding ginger =)

    Happy Easter & Post Passover, Susan =)

  2. says

    Hi Susan, I love adding a little of this and that when I cook or bake, adding the candied ginger at the end sounds brilliant. Happy Sunday to you, nice that your kitchen is back together.
    cheri recently posted..Easter breadMy Profile

  3. says

    Yumm. We’ve an orange tree, and even with the drought, we’ve never had more oranges or orange blossoms. What a delightful spring fragrance in the yard.

  4. says

    These look beautiful. Love the combination of the fruit with the ginger, I can imagine how delicious these would be when eaten warm with butter. Hope that you had a lovely Easter Susan. I’m hugely behind on all of my favourite blog reading but I’m feeling inspired already x
    laurasmess recently posted..Mary Street Bakery, HighgateMy Profile

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