Scones are sweeter cousins to biscuits. Scones to have sugar added and they are so versatile. I added fresh, chopped strawberries to the dough. They are fantastic with a cup of hot coffee or tea. You can even freeze them, and bake later.
We are very fortunate to live in “Driscoll” Berry land, where strawberries are grown and harvested right where I live (in the ‘burbs). I decided to make Strawberry Scones, since I had some on hand. I had received a basket of organically grown “non-Driscoll” brand strawberries in my CSA box. They were a little on the tart side, so I felt that baking with them would be the perfect way to use them.
First, the berries were washed.. I love the color of strawberries!
The berries were tart, so I had to use about 1 Tbsp of sugar. I set them aside to macerate (I love that word). Already, I was feeling a sense of therapy– I was back in the “zone” of my kitchen. Baking is very relaxing for me. Anyway…
Using room temperature softened butter, I cut it into the flour, baking powder and salt mixture.
Then, I added the strawberries and gently stirred them in. I added the buttermilk. Very carefully, I gently mixed the ingredients and then put the dough on a very lightly floured surface.
I found that the dough easily patted into a circle, and I cut eight wedges.
“Why is it that my Silpat mats (I have four of them) don’t look as brand new as other food bloggers?”, I wondered. I have used them for at least 8 years, maybe? Love those things!
I prematurely added turbinado sugar, before baking. Afterwards, I realized the instructions said to do this after baking them for 15 minutes. Oops.
My scones were lightly browned and finished in a total of 23 minutes. They smelled wonderful.
Tea would go perfectly with these, but I opted for a fresh pot of coffee.
These were light, flaky and so good! I only wish that I had clotted cream.
I can see that baking scones is easy, and very cost effective. I’m already plotting cranberry-orange scones for my next adventure.
Homemade Buttermilk Strawberry Scones
Ingredients
- 1 cup strawberries or other fruit
- 3 tablespoons sugar granulated; sweeten the fruit to taste
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter in cubes, slightly softened
- 2/3 cup buttermilk cold; or half and half
TOPPING:
- 1 tablespoon sugar or turbinado sugar
Instructions
- Preheat oven to 400°F. Lightly grease a cookie sheet. (I use a Silpat mat or parchment paper.)
- If using larger fruit, cut into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar. Taste the berries for sweetness; set aside. Be sure to make the pieces small, or they tend to fall out of the dough.
- Combine remaining sugar with flour, baking powder and salt.
- Add butter, using a pastry cutter or 2 knives to cut in butter (you may want to use your fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add ream/half-and-half/buttermilk all at once. NOTE: I used buttermilk.
- Use spatula to gently stir dough until it holds together.
- Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients.
- Be gentle so you don’t break up the berries and don’t overwork the dough. Sprinkle dough with flour if it gets sticky.
- Press (pat) the dough into a circle 3/4 inch thick.
- If any berries peek out, push them into dough.
- Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them.
- Bake 15 minutes.
- Sprinkle with sugar (I used turbinado) and bake 5-10 more minutes or until the tops are beginning to brown and spring back when you push them. Keep a careful watch and check every 5 minutes – you do not want dry scones!). (The sprinkling of sugar over the top for the last few minutes of baking creates a simple, sparkly topping.)
So glad you’re feeling a bit better! Spring cleaning can be so cathartic–not to mention the therapeutic powers of these strawberry scones. They look delicious! Usually, I’m a huge clotted cream fan when it comes to scones, but yours look so moist and tender, I bet they’d be fabulous just by themselves. Wow! I need to make these.
I hope things work out with your job. Let’s hope people will have compassion and keep you on since I am sure you are just great!
Cooking and especially baking can be so therapeutic. Next time I need a shrink I think I may whip up a batch of these scones!
I love scones with lots of fruit in them…they look so delicious and the plate they are on is gorgeous!
Debby,
I hope you are feeling better (not from the M&Ms!).
The scones look great……hang in there!
Thank you for noticing the dish! It’s Rosenthal, circa 1940’s, from Bavaria. It’s part of my mom’s collection that she left for me.
It was fun to use it for the shot, because it’s special to me!
Debby
Sounds like the perfect therapy – and from the looks of things you sure seem like an expert scone maker! The strawberry red is so beautiful!
These look delicious!! Absolutely scrumptious.. I have them on my list of things to try with strawberries this season.
Yum – what a lovely recipe. I’ve never had strawberries baked into scones like that before. With strawberry season fast approaching I will definitely keep this in mind!
These look so light and luscious!
These turned out so beautifully! I love your photos! I’m sending you good thoughts and happy vibes from here in hopes that you will feel a little better.