Wednesday, August 7, 2013

Strawberry Buttermilk Scones


This is always my go-to scone recipe because it's super easy to make! Most recipes require cold butter that you have to cut in which somehow always manages to form one big glumpy mess, by adding the butter in melted it automatically forms little pockets of buttery (soon to be flaky) goodness without all the hassle. You can add almost anything to this base recipe, for a savory scone cut back the sugar by a tablespoon, add 1 cup of heavy cream in place of buttermilk, and try to keep whatever filling you use at a single cup.


Strawberry Buttermilk Scones

makes 8 large scones

3 cups AP flour
1 tsp salt
2 TBS sugar (plus extra for topping)
1 tsp baking powder
5 TBS melted butter
1 cup buttermilk
1 cup strawberries, cut small
heavy cream (for topping)

Directions:

1.Preheat oven to 375 degrees F.

2.In medium sized bowl mix together dry ingredients. Add strawberries and mix. Add melted butter 1 TBS at a time mixing with a fork with each addition until the butter starts to form little clumps then add buttermilk and stir lightly to combine.

3.Dump unto floured surface and kneed together until mixture forms a ball (it shouldn't take long), Flatten the ball out slightly and cut it directly in half. Take the two halves and form two separate balls, flatten those out slightly and using a *bench scraper cut a cross pattern into each ball forming 4 scones.

4.Place on a cookie sheet lined with parchment paper and brush each scone with a little heavy cream. To finish them off, sprinkle a little sugar on each one, then bake for about 20 min. or until slightly golden brown on top.

*what is a bench scraper? It's this


What is your favorite scone flavor?

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