Strawberry Buttermilk Scones

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I think of scones as being fancy biscuits.  Whereas a buttermilk biscuit might be served as an accompaniment to a plate of eggs and bacon, a scone deserves something a bit more refined.  Perhaps it is served alongside a fruit salad and yogurt for breakfast or as a mid-afternoon snack with a cup of tea.  I think of the classic scone as being one filled with dried currants but that is just the starting point.  Nuts, fresh fruits, or even candy chips make for the perfect add-ins to these buttery treats.

This recipe is an adaptation of a classic one from Flour Bakery. Instead of currents, I’ve added fresh sliced strawberries and a bit of orange zest. You could just as easily substitute an equivalent amount of fresh blueberries and lemon zest.  Regardless of what you add into the dough, make sure you use cold butter and buttermilk; this will ensure that your scones are flaky and tender.

STRAWBERRY BUTTERMILK SCONES

2 3/4 cups plus 1 Tablespoon all-purpose flour

1 1/2 Teaspoons baking powder

1/2 Teaspoon baking soda

1/4 Teaspoon salt

1 Teaspoon ground cinnamon

1/3 cup granulated sugar

1/2 stick cold butter, cut into a small dice

1/2 cup cold buttermilk

1/2 cup Greek style yogurt

1 egg

Zest of one orange

1 cup sliced fresh strawberries

Sanding sugar and ground cinnamon (optional)

  • Pre-heat an oven to 350 degrees.  Line a baking sheet with parchment paper and set aside.
  • In a stand mixer fitted with the paddle attachment, mix together 2 3/4 cups of flour, the baking powder, baking soda, salt, cinnamon, and granulated sugar on low speed for 15 seconds.
  • Evenly distribute the butter over the top of the flour mixture and beat on low speed for 30 seconds or until the mixture resembles coarse meal.
  • In a small bowl whisk the egg, yogurt, buttermilk, and orange zest until combined.
  • With the mixture running on low, pour the buttermilk mixture over the dry ingredients and beat until the dough just comes together.
  • In a small bowl, sprinkle the remaining 1 tablespoon of flour over the sliced strawberries. Gently toss to coat.
  • Using your hands, gently fold the berries into the dough until just combined.  Make sure any loose bits of flour are incorporated into the dough.
  • Turn the dough out onto the prepared baking sheet. Pat into an 8-inch circle that is approximately 1 inch thick ensuring that the strawberries are evenly distributed.
  • Slice the dough into 8 even wedges. Sprinkle with the sanding sugar and ground cinnamon is desired.
  • Bake for 50-55 minutes or until the circle is golden brown  Transfer scones to a wire rack to cool for 30 minutes before serving.
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