I’ve recently decided to limit my baking (sweets) to once a week, since I have little (read: absolutely zero) ability to control my tasting of unbaked doughs, batters, toppings, mix-ins, you name it. Not to mention eating the finished product. So as for now, once a week sweets it is.
And these hardly count as a sweet–made with salty buttermilk and with only two tablespoons of sugar, these scones are best drizzled (read: drenched) in honey to complement the tangy and juicy layer of fresh strawberries between the rich and crumbly buttermilk crunch.
Nothing like salty and buttery goodness to help you fully appreciate summery sweet strawberries.
Strawberry Buttermilk Scones (adapted from Bernard Clayton’s New Complete Book of Breads)
- 1 C chopped strawberries
- 1/2 C all-purpose flour
- 1/2 C whole-wheat flour
- 2 T sugar
- 3 t baking powder
- 1/2 t salt
- 1/2 t ground cinnamon
- 6 T butter, chilled and chopped into small pieces
- 1/2 C buttermilk
- 2 eggs (one for the dough, one for a wash)
This is a pretty easy recipe as far as baking goes, but made much easier by a stand mixer. Preheat the oven to 400 degrees.
Combine the dry ingredients (all-purpose flour, whole-wheat flour, sugar, baking powder, salt, and cinnamon) and mix well. With the mixer running on low, add the chilled butter (chopped into small pieces) until the flour and butter blend into the texture of grains of rice or very coarse sand. Finally, add the buttermilk and one egg, mixing only until just combined. With scones, the less you mix, the better–for a finely textured and fluffy scone.
I added a little bit of flour to the original recipe because the dough was so wet I couldn’t imagine shaping it in any sense of the word (recipe adapted above to how I made it). Divide the dough in half (it will still be sticky and wet) and shape it into a roughly 9″ circle on a floured surface and transfer to a floured cookie sheet or a sheet lined with a non-stick mat.
Layer the chopped strawberries on top.
Add the second half of scone dough, and lightly press the edges together. Brush with the lightly beaten second egg (I had an egg yolk left over from a previous meal, so I brushed mine with egg yolk plus a little water–that’s why mine is such a pretty dark golden color!). You can lightly score the top with a knife to divide the circle into 12 or 16 scones now, if you wish.
Bake on the middle rack for about 20 minutes, or until golden brown.
Let it cool on the baking sheet, then cut into slices and enjoy!
Other than enjoying the scones themselves, I loved having a chance to eat a bunch of beautiful strawberries. Some of the farms out east (on Long Island) are ready for strawberry picking this weekend! I’d love to pick a bunch and make some jam this year.
Fritz really liked the crunchy outside of the scones combined with the soft, fluffy insides.
I’d definitely make these again–and if you have a sweeter tooth, you can either substitute the strawberries for some sweeter jam, or add a bit more sugar to the dough. Just add slightly less flour to make up for the extra sugar.
Fritz and I also were able to eat lunch outside today before starting our work, and took a gorgeous evening walk during a study/work break. We’ve vowed to try to get outside a lot more this year–here’s hoping that our healthy habits stick!
Feel free to send me motivational comments/tweets/Facebook messages/threats whenever the mood strikes.