Strawberry Scones

When people come to visit and spend the night, I LOVE making them breakfast. Back in July, my in-laws were staying with us for one night and I knew I wanted to make something new and something incorporating strawberries since we were in the lovely season of summer. I browsed through my saved recipes and nothing really jumped out to me. But then it occurred to me, what about scones?!

In my experience, scones are more or less a hit or miss. They are either sweet, moist, and flavorful, or crumbly and dry. I scoured the internet for some recipes and then with the help of my father in law, narrowed it down to what we thought might be a "winner" from And Then I Do The Dishes. And lucky for us, a winner it was. My mother in law rarely takes leftovers and she made sure to take a couple slices home for my sister-in-law Catie..though sometimes I wonder if they ever made it the 3 hr trip to MI ;o)

So why am I just posting the recipe now? Well that is due to my not remembering if the recipe I saved, was the recipe that we in fact decided on. This past week, I was craving strawberries despite the fact that I knew they would be expensive and not as flavorful as they are in the summer. I ate about half of them and then I got the urge to use the rest for breakfast...so Strawberry Scones, here we come!

I have to say, despite the fact that these strawberries were not as plump and juicy as the first...the scones still turned out delicious. Knowing that the strawberries this time around were not top notch, I made sure to sprinkle them with sugar and let them sit for a bit before folding them into the batter/dough. And as always, I don't keep buttermilk in our fridge so milk and vinegar combined makes an adequate substitute (1 Tbsp per cup of milk).

Strawberry Scones
from And Then I Do The Dishes

2 cups flour 

1/4 cup sugar 

3 tsp baking powder 

1 tsp salt 

1/2 cup butter 

1 cup fresh strawberries, diced
1/2 cup buttermilk
2 eggs
Coarse or granulated sugar, for sprinkling

• In a large bowl mix flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs.

 

• Add strawberries, and mix carefully to coat them in flour. 

• Add buttermilk, one egg and one egg yolk (reserve the white). Mix until blended, trying not to crush the berries. Drop dough onto a lightly floured surface and knead delicately, just until the dough comes together.

• With floured hands pat dough into a 1/2 inch thick circle. Transfer to a parchment paper lined baking sheet and with a sharp knife, score dough into 12 slices (as with a pie).

• Brush top with reserved egg white and sprinkle with sugar.
• Bake in preheated 425°F oven for about 20 minutes. Serve warm.