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Strawberry Almond Scones

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Strawberry Almond Scones

Life is good. You know how I know? The biggest dilemma I was faced with this past weekend was what to do with the rest of my coveted strawberries.

Two batches of jam, three smoothies, and four bellyaches later, there were only a handful of less-than-perfect berries left, crying to be used. Rather then send them into the deep freeze for later use, I threw them into a batch of these delicious-sounding scones.


While the flavors were spot-on, I felt that the texture was not quite as scone-like as I would have liked. Granted, I took them out of the oven sooner than the directions instructed, however if I hadn’t I would have ruined another baking sheet with the singed remains of strawberry ooze. As a result, the texture was almost muffin-like, light and fluffy and soft. Good, no doubt, but not what I’d define as a scone.

I loved the sweet buttermilk glaze, though, and so did the cat. We turned our backs for 5 seconds only to find that she’d broken in to the partially open container and was now madly licking the glaze off the top of one scone like her life depended on it.

I take it back. We DO have bigger dilemmas than just strawberries…

Strawberry Almond Scones


For Scones:
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour*
1/4 cup plus 2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
1 1/4 cups buttermilk, plus more for brushing
1/4 teaspoon almond extract
1 1/2 cups sliced strawberries
2 tablespoons turbinado or raw sugar

For Glaze:
1/2 cup sliced almonds
2 cups confectioners’ sugar
3 tablespoons buttermilk
1/2 teaspoon pure almond extract

*Whole wheat pastry flour is finer than regular whole wheat flour, and produces a lighter scone overall. If you don’t have any, substitute all-purpose instead.


Preheat the oven to 400 degrees F and line two baking sheets with parchment paper or silicone mats.

In a large mixing bowl, whisk together both flours with the granulated sugar, baking powder, baking soda and salt. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse meal. Stir in the buttermilk until just incorporated, then gently fold in the sliced strawberries.

Using an ice cream scoop or a spoon, scoop the dough into 16 mounds on the prepared baking sheets. Brush the scones with buttermilk and sprinkle with the turbinado sugar. Bake in the upper and lower thirds of the oven until the scones are golden and cooked through, rotating the pans from front to back and top to bottom halfway through baking. This should take about 20 to 30 minutes, but keep an eye on them as the berries have a tendency to burn. Remove from oven and let cool on a wire rack for 30 minutes.

Meanwhile, lower the oven temperature to 350 degrees F. Spread the almonds in a thin layer on a small baking sheet and toast for about 8 minutes, until just golden. Remove from oven and let cool.

To prepare glaze, in a small bowl, whisk the confectioners’ sugar with the buttermilk, almond extract, and salt. Drizzle the scones with the glaze, then top with the almonds, pressing if necessary to adhere. Let dry for 10 minutes, then serve. Scones are best enjoyed the day they are made.

Recipe from Food & Wine.

All images and text © Lindsay Landis /

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49 Comments Leave a Comment »

  1. Scones are my weakness and one of my best memories with my mother. Love this Spring-time one filled with strawberries, XOXO

  2. Oooh, strawberry almond scones sounds like the perfect way to start my day!

  3. Those look so good and I know they had to be tasty with those strawberries! I want to try that buttermilk glaze, so I’m bookmarking this to make soon!

  4. LOVE these! And that glaze…sigh.

  5. These look stunning!! Lovely recipe!

  6. The fact that these were fluffier means I would probably like them more than scones!

  7. oh, how I want one of those right now! I think I might prefer them with the texture of a muffin moreso than as a traditional scone! Soon as I have a good batch of strawberries, I’m making these!

  8. Buttermilk and almond extract in that glaze… who needs the scone? I’m with the cat, let’s just eat the glaze!

  9. Anything with almond in the title immediately grabs my attention. These look amazing! Hoping to try them out with my current batch of strawberries. If not, the next one for sure!

  10. Love the strawberry and almond combination here. Gorgeous.

  11. These are just lovely! Extra strawberries = a great problem to have!

  12. I don’t think I would have had the self control to have any extra strawberries at all- I would have eaten too many! I love these scones- fruit seems to just go naturally with scones.

  13. These look incredible, and that glaze sounds so good! Muffin-like in texture or not, I would eat these scones in a second!

  14. Wow! These look wonderful! I will have to try them!

  15. Love strawberries in this scones. And that glaze with buttermilk? Oh my :D

  16. You know, I actually don’t mind when scones are more muffin-like than scone-like. It all tastes delicious to me! Good use of strawberries too (:

  17. These look so yummy! And that drizzle is to die for!

  18. Scrumptious!!! I’ll know what to make out of my extra strawberries!!! YUMMY!

  19. these look gorgeous! i’m so glad we both posted scone posts on the same day – yours look absolutely delicious :)

  20. You have a smart cat :) And Great use for your strawberries!

    I made some sweet rolls with strawberry jam as my own little Mother’s Day present to myself. Your scones turned out wonderfully but I know what you mean about the strawberry ooze :)

  21. I’ll be honest, a scone has never made me drool. Until now.

  22. Yum!! Yes, please!! Loving these and I dont even really like scones!

  23. Your cat has good taste! But, oh dear! I just made Strawberry Ginger Jam today (for a component recipe) and I don’t know if I should use the extra in your scone recipe or Averie’s Strawberry Sweet Rolls! (Help!) Lindsay, since your recipe calls for an Almond Buttermilk Glaze with sliced almonds (swoon!), I’m SOLD! (I can make Averie’s recipe next weekend!) Pinning to group boards at Pinterest! :) xo

  24. Gorgeous opening picture! These look awesome. I would definitely bring these to a tailgate!

  25. These sound awesome! I love the buttermilk glaze!

  26. Ooooh, these look so good! Love the buttermilk glaze!

  27. These scones look packed with yummy stuff! I love the glaze and fruit and nuts!

  28. A perfect way to start the day!

  29. Lindsay these scones make me drool. They are beautiful and look so warm and inviting. Nice recipe, I’ll have to try making them.

  30. I like scones with my morning coffe. Can’t wait for strawberry season to start :)

  31. That’s one smart kitty you have, I’d be all over that glaze in a second!

  32. Lindsay, I don’t bake scones too often but when I do? Glaze is always involved. I would gladly wake up to these any morning!

  33. These look really good, but as I’m allergic to nuts, I’d make ’em, without the almond extract and sliced almonds.

  34. Beautiful scones! I love how golden brown they are, and that glaze looks scrumptious!

  35. These are amazing! Thinking they should be called amazing strawberry almond glazed topped desserts.

  36. Oohhh these look so good! Strawberries and almonds are two of my favourite ingredients.

  37. Although the texture is not quite what you would have liked, these look wonderful. And nice to know the cat had some fun too ;)

  38. I love scones since i tried them some months ago (here in Spain they’re not a common treat) and I do love them with fresh strawberries too. Thanks for the recipe!!!


  39. Yum! How could these be made with cherry instead of strawberry?

  40. LOVE the use of fresh strawberries! These flavor combination is one of my favorites, so I can not wait to try them!

  41. Yum! This looks delightful :) I love scones and yours look amazing!

  42. They look super delicious!! I should give scones another try… only tried them once and that didnt work out too well :)

  43. These look scrumptious!

  44. These look delicious Lindsay, I love scones, but I’ve never glazed them before. I may give it a go after seeing these lovely looking ones.

  45. I am always reading that cats can’t digest carbs and cats don’t have a sweet tooth, so I’m glad to read that my cats aren’t the only ones who like sugary gooey stuff! Perhaps I will make these as a treat for the cats…yeah, right! We’d be fighting over them!

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