Strawberry Scones with Mint

Brunch seems to become one of our Sunday rituals. Starting with extensively sleeping in the traditional brunch offers the perfect start of a cozy day. While looking for more treats to supplement the already overcrowded brunch table, I stumbled over this pastry. The current strawberry season perfectly fitted into the whole story and we had this scones as a refreshing treat of our last brunch. 🙂 They were not only delicious, but they also offer a huge spectrum of possible variations, which started to pop up in my head just after I’ve baked them. 🙂 I am pretty sure that it wasn’t the last time that they were the highlight of our brunch table.



  • 200 g fresh strawberries, quartered
  • 1 tablespoon fresh mint, cut into thin stripes
  • ½ tablespoon brown sugar
  • 1 vanilla bean, seeds scraped
  • 400 g all-purpose flour
  • Pinch of salt
  • 50 g brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 150 g unsalted butter, cold, cut into dices
  • 240 ml buttermilk
  • 5-6 strawberries for garnish, sliced



Combine quartered strawberries with sugar and mint. Let it stand for 15 minutes, then strain through a sieve. In a big bowl combine flour, salt, baking powder and soda. Add the diced, cold butter and work it with your fingers into the dry ingredients until crumbs start to form. Add buttermilk and the strawberry mixture and mix just until all ingredients are roughly combined. Transfer the dough to a slightly floured surface and knead until all ingredients are nicely incorporated. Pat the dough to a disk (approx. 2 cm thick), wrap it in a plastic foil and put in the fridge for 30 minutes. Preheat the oven to 220°C.

Take the disk out of the fridge and put it on baking paper. Cut it with a sharp knife into 8 wedges. Use the remaining strawberries and arrange them on top of the scones. Bake the scones for 10 minutes at 220°C, then reduce the temperature to 180°C and continue baking for another 15-20 minutes, or until golden.
Let them cool down for a few minutes on a wire rack and serve them when still warm.




Adapted from


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