Summer Strawberry Scones
Petite scones made with fresh strawberries.
Ingredients
- 2 1/2 cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/3 cup granulated sugar
- finely grated zest from 1 lemon
- 1/2 cup unsalted butter, cut into small cubes, chilled
- 1 large egg
- 1/4 cup plain yogurt
- 1/2 cup buttermilk
- 1 heaping cup chopped strawberries
- heavy cream, for brushing
- turbinado sugar, for sprinkling
Instructions
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar and lemon zest.
- Add chilled butter cubes. Cut into flour using a pastry blender, two fork, or your fingers until mixture resembles coarse sand.
- In a small bowl, whisk together egg, yogurt and buttermilk. Pour into dry mixture. Fold to combine. Midway through mixing, add chopped strawberries. Continue to fold until strawberries are evenly distributed.
- Transfer dough to a lightly floured surface. Pat dough into a circle with a thickness of about 1 inch. Cut scones into desired shapes (rounds, triangles, squares).
- Place cut scones onto prepared baking sheet, allowing at least 1 inch between scones.
- Light brush top of scones with heavy cream and sprinkle with turbinado sugar. Bake for 18-20 minutes until scones have puffed up and the tops are golden in color.
- Let scones cool slightly on baking sheet before transferring to wire rack to cool.Serve warm or room temperature with whipped cream, clotted cream or jam.