Tea Scones With Strawberries

This scone recipe is from our Canadian friend and former host of At Wit’s End B&B in Banff. Great for breakfast with fresh strawberries!

Barbara Christou’s Tea Scones


  • 1 C white flour
  • 1 C whole wheat flour
  • 3 T sugar
  • 1/4/tsp salt
  • 3/4 tsp baking soda
  • 1 1/2 tsp cream of tartar
  • 5 or 6 T chilled butter
  • 3/4 C buttermilk *

(optional, if you don’t have any strawberries: 1/2 C raisins or craisins)


  1. Preheat oven to 425 F.
  2. Mix dry ingredients.
  3. Cut in butter until mixture resembles coarse cornmeal.
  4. Add buttermilk (and dried fruit if needed) and knead lightly 8 or 10 times. (If you over-knead them, they’ll be like hockey pucks.)
  5. For small scones, divide dough into 2 balls and roll into circles about 3/4″ to 1″ high.
  6. Cut each circle into 6 pieces.
  7. Bake on lightly greased baking sheet about 9 to 12 minutes, or until lightly browned on bottom.
  8. Serve hot with fresh strawberries and vanilla yogurt** or whipped cream.

* If you don’t have any buttermilk handy, put 1 T cider vinegar at the bottom of a measuring cup and add 3/4 C milk. Let stand for a few minutes to allow it to clabber, then use as you would buttermilk.

**You can make your own (healthier) vanilla yogurt by adding vanilla and a touch of sugar to plain lowfat or nonfat yogurt.

Callie Mack

What do you think?

This site uses Akismet to reduce spam. Learn how your comment data is processed.