Wednesday, January 5, 2011

Strawberry Buttermilk Scones

Servings: 8
Preparation Time: 20 minutes plus baking minutes

2 cups all purpose flour
2 tablespoons granulated sugar 2 teaspoons baking powder
½ teaspoon baking soda½ teaspoon salt ½ cup butter, chilled and cut into pieces (1 stick)
1 large egg, slightly beaten1 cup buttermilk
1 pint fresh strawberries, hulled and chopped in ¼-inch pieces (about 2 cups)

Eggwash (1 egg beaten with 1 tablespoon cold water)
Granulated sugar

Preheat the oven to 450 degrees.
Place the flour, sugar, baking powder, baking soda and salt into the bowl of a food processor. Pulse to combine.
Add the butter pieces into the bowl. Pulse until the mixture resembles coarse crumbs.
Pour the flour mixture into a mixing bowl.

Whisk the egg into the buttermilk. Stir this mixture into the flour mixture with a wooden spoon.

Gently fold the strawberry pieces into the dough.

Use your hands to gently bring the dough together on a lightly floured work surface. Form into a 1 ½-inch thick round. Cut the round into 8 wedges. Place each wedge onto a Silpat lined baking sheet (or use parchment paper). Brush each wedge with egg wash and sprinkle with sugar.

Bake for 15 to 18 minutes, or until the scones have risen and are golden brown

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