Strawberry Scones

To store leftover strawberry scones, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them by wrapping each scone in plastic wrap and placing them in a freezer-safe bag. They can be frozen for up to 3 months. When ready to eat, simply thaw at room temperature or warm them in the oven.

Yes, you can make gluten-free strawberry scones by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check that the baking powder is also gluten-free. The texture may vary slightly, but they should still turn out delicious!

If you don't have buttermilk on hand, you can easily make a substitute by mixing 150 mL of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe. Alternatively, plain yogurt or sour cream can also work as a substitute for buttermilk.

Strawberry scones pair wonderfully with clotted cream or whipped cream for a delightful treat. You can also serve them with fresh strawberries or a drizzle of strawberry jam. A cup of tea or coffee complements these scones perfectly for a cozy afternoon snack.

To ensure your strawberry scones are fluffy and light, be careful not to overwork the dough when mixing and kneading. Mix the wet and dry ingredients just until combined, and avoid excessive handling. Also, make sure your baking powder is fresh, as this is key to achieving a good rise during baking.