Strawberry Buttermilk Scones
These scones are very easy to adapt. Try them all season long with blackberries, raspberries, or peaches. The moisture of the fresh fruit can over-hydrate the dough. Be sure to freeze the chopped fruit to keep it from breaking down during mixing. Otherwise you will end up with a wet, bright pink scone dough!
- All-purpose flour – 2 1/2 Cups (350g)
- Salt – 3/4 t. (3.5g)
- Sugar – 1/4 Cup (50g)
- Baking powder – 1 T. (20g)
- Butter – 1 stick + 2 T. (130g)
- Eggs – 2
- Buttermilk – 1/2 Cup (110g)
- Heavy cream – 1/2 Cup (100g)
- Fresh strawberries – 1 Cup (100g)
- Lemon, zested – 1
- Egg, beaten for egg wash – 1
- Sugar in the Raw – 2 T.
- Sliced almonds – 2 T.
- Cut strawberries into 1/2″ pieces. Spread out onto a sheet pan in an even layer, freeze.
- Cube cold butter into small pieces, place in large bowl.
- Add dry ingredients to the bowl and work ingredients together with your fingers. Mixture should resemble wet sand and butter pieces should be pea sized.
- Whisk together eggs, buttermilk and heavy cream in a separate bowl.
- Add to dry ingredients and fold gently with a spatula until everything is almost combined. Some dry spots should still appear.
- Add frozen strawberries and fold to incorporate. Press into parchment lined 8” square baking dish to form a smooth even layer.
- Press into parchment lined 8” square baking dish to form a smooth even layer.
- Freeze until firm, about 2 hours.
- Flip out onto a cutting board and slice into 4 squares. Slice each square on the diagonal to form 8 triangle scones.Place on parchment lined sheet pan. Brush with eggwash and sprinkle sugar in the raw or sliced almonds on top.
- Place on parchment lined sheet pan. Brush with eggwash and sprinkle sugar in the raw or sliced almonds on top.
- Bake at 350 degrees for about 20 minutes until bottoms are browned and top pushes back when you press it. Enjoy fresh out of the oven with butter or jam!