Strawberry Buttermilk Scones
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Excellent
Strawberry Buttermilk Scones
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This recipe for Strawberry Buttermilk Scones with whole wheat flour, buttermilk, fresh strawberries is perfect for an afternoon tea party, morning breakfast or any occasion you deem special!
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Ingredients
STRAWBERRY BUTTERMILK SCONES
- 1 ¼ cups whole wheat pastry flour or all-purpose unbleached flour
- ¼ cup sugar I use all natural cane sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons butter cold, chopped
- 1/3 cup buttermilk + 3 tablespoons. Plus extra for brushing.
- 1/2 cup fresh strawberries heaping, chopped
LEMON BUTTER GLAZE
- ½ cup powdered sugar
- 1 ½ - 2 tablespoons lemon juice
- 1 tablespoon melted butter
- If needed use a little cream or milk, a teaspoon at a time, until the right consistency.
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl, stir together the flour, sugar, salt, and baking soda. Dice the butter into small cubes and add it to the flour mixture. Work the butter into the mixture using a pastry cutter, two knives or even your hands, until it’s evenly distributed and slightly smaller than peas. Gently stir in the chopped strawberries to coat with flour.
- Make a small well in the center and pour your buttermilk into the center. Mix gently with a fork until a shaggy dough forms. Don’t over mix. Pour the dough/crumbs onto a parchment lined cookie sheet and gently mold the dough into a disc, with the center slightly higher than the edges. Press out into approximately 8” in diameter. The warmth of your hands will help shape the dough, holding it together. Doesn't need to be perfect, hence the beauty of scones.
- Using a knife, slice the dough into 4 large or 8 smaller scones (like cutting a pie). At this time, scone disc, may be wrapped in plastic wrap or parchment, sealed in an airtight freezer baggie for later baking.
- *Note | You may separate the scones on the pan for crisper scone edges, or bake it as a pie/disc, re-cutting and separating the scones once it has baked.
- Brush the tops of the scones with a little extra buttermilk for a glaze, if desired. If desired, sprinkle with a little Demerara sugar or coarse sugar.
- Bake 13-15 minutes until golden and toothpick inserted comes out clean, don’t over bake if you want them moist. If you left the scones in the disc, recut after a few minutes and separate. Using a spatula, remove to a cooling rack to cool completely. While scones bake, whisk together the glaze ingredients, adding a little milk or cream to thin as needed.
- For a light all over glaze, pour glaze while scones are still warm from the oven. For a drizzled look, cool the scones completely on a wire rack, then place a sheet of wax or parchment paper underneath rack (for easy clean up) and slowly drizzle glaze over the scones. Serve with Lemon Curd, Butter, Clotted Cream or by themselves.
- Store in airtight container overnight, or up to one week in the fridge.
Equipments used:
Notes
- If baking from frozen, place in preheated oven on parchment lined cookie sheet, bake a few additional minutes until golden.
- Recipe heavily adapted from 31 Daily
Nutrition Information
Show Details
Serving
1serving
Calories
429kcal
(21%)
Carbohydrates
57g
(19%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
55mg
(18%)
Sodium
394mg
(16%)
Potassium
203mg
(6%)
Fiber
4g
(16%)
Sugar
29g
(58%)
Vitamin A
651IU
(13%)
Vitamin C
13mg
(14%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-8 scones
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 429kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 394mg | 16% |
| Potassium | 203mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 13mg | 14% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
3 reviews
Excellent
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