No matter how big the box, whenever we have fresh strawberries in the house, they’re usually gone within a day. This time though, I set some strawberries aside to use in a recipe for scones that I’d bookmarked a couple of weeks back.
Using the sweet, juicy strawberries, I made the scones over the weekend and with the help of guests, we polished them off over breakfast.
These strawberry scones are cakey, tender and filled with jammy fruit in every nook and cranny. The crunchy, golden, sugar sprinkled tops give way to a crumbly interior and paired with coffee, these scones make an ideal breakfast.
Yield: 7 to 8 scones
Why I love this recipe: buttermilk gives these scones deliciously craggy, crunchy tops and keeps them light and tender inside, and the fruit to scone ratio is high, with large and juicy strawberries sprinkled everywhere for bursting-with-fruit scones, just the way I like them.
- 1½ cups fresh strawberries
- 2 cups all purpose flour
- 5 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 tsp salt
- 1 egg
- 6 tbsp butter
- ⅔ cup buttermilk
- 1 egg yolk mixed with water
- raw sugar
- Preheat oven to 400 F degrees. Cut the strawberries into small pieces and add mix with 1 tablespoon sugar. Let sit.
- In a large bowl, add the flour, salt, baking powder and remaining sugar. Add the butter and using your fingers, start cutting it into the flour. The mixture should resemble coarse pebbles.
- Add the strawberries to the bowl and coat them with the flour mixture. In a small bowl whisk the egg and buttermilk together then add to the flour mixture.
- Using your hands, mix everything well. Add more flour as needed if dough is too wet. Turn dough over onto a floured surface and shape into a round 8 inch ball.
- Cut the dough into 8 triangles and place triangles on a parchment paper lined tray. Brush with the egg wash. Sprinkle the scones with raw sugar.
- Bake for 20 to 30 minutes or until golden brown.