Fresh Strawberry Scones

by angelika on May 30, 2011

Little Man and I had another Saturday morning baking adventure. This week we made scones. We bought strawberries that were incredibly ripe and delicious at the local strawberry stand. Local stand you wonder? Yes! We have this wonderful farmer named Lao who sells the juiciest, freshest more flavorful strawberries you have ever tasted. He picks them fresh from 6-9 AM and then sells them throughout the day. Only fresh picked that day are sold, and you can absolutely taste it.

photo by Suzanne Daly of the Bohemiam 
Fresh Strawberry Scones

2 cups ripe strawberries, cleaned, hulled and diced
 1/2 cup cream
1/2 cup buttermilk
2 teaspoons vanilla extract 
2 cups all purpose flour
2 cups whole wheat pastry flour
2/3 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon lemon zest
12 tablespoons cold butter, cubed
1 egg with a splash of cream beaten for egg wash
Makes 16 scones. Recipe adapted from all recipes
Preheat oven to 425º. 
Wash and dice the strawberries. Lay them out on a few layers of paper towels to absorb liquid. 
Combine cream, buttermilk and vanilla and set aside in the refrigerator. If you don’t have buttermilk you can use all cream or vice versa. 
Whisk together all the dry ingredients in a large bowl. Cut the butter in with a pastry blender until you have pea sized bits of butter. I like to leave the butter in larger bits when making scones that I do in pastry crust. I think it really adds to the texture. I imagine you could also blend in the butter using the mixer with a paddle attachment, but I worked the old fashion way. Stir in the strawberries and gently mix them in. I used my hands. 
Make a well in the center of the flour mixture and add the cream mix. Gently stir it in. I also got to a point when I just used my hands to mix. I needed a little extra splash of cream to get the dough to come together. I think it might have been due to my substitution of the whole wheat pastry flour. 
Turn the dough out onto a floured board, and divide it in half. Gently kneed a few times to get a smooth texture, then press or roll the dough into a disk about 8 inches in diameter. Repeat with the second disk. 
Cut the disk in half, then each half into 4 wedges. Separate the wedges and lay them on a baking sheet that is either lined in parchment or with a silicone liner. 
Brush on an egg wash if you’d like. I like the shiny browning it accomplishes. I also sprinkled a little granulated sugar on top of the egg wash. Bake for 16-18 minutes, until lightly browned. Cool on a wire rack. The scones only keep a day or two at the most. 
I took the second disk, once the scones were egg washed and ready to go, and I covered them in plastic wrap and froze the whole sheet. We are going to bake them up fresh for Sunday breakfast. I just add about 5 minutes to the baking time.
A votre santé!

{ 1 comment… read it below or add one }

Kaitlin @TheGardenGrazer July 1, 2012 at 10:56 pm

Came across this on Healthy Aperture and it looks AWESOME! Would love for you to link it up at my Sunlight Sunday, along with any other recipes you'd like! :)


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