Recipes

Strawberry Scones

Bread  Breakfast  Oven  Scone 

• 1 quart fresh strawberries, hulled and chopped
• 4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cream of tartar
• zest of an orange
• 10 tablespoons cold unsalted butter, cut into pieces
• 2 cups lowfat buttermilk
• 3 tablespoons sugar
• juice of an orange

Preheat the oven to 425 F.

Combine dry ingredients, zest, and butter in the bowl of a mixer until crumbly.

Stir in buttermilk just until combined. Fold in strawberries.

Pat dough out on a floured surface to about 1 1/4 inches thick then cut out 2-inch rounds and transfer to a nonstick baking sheet.

Bake scones 17-20 minutes at 415 F or until lightly browned.

Combine 3 tablespoons sugar and juice of an orange in a small saucepan over medium heat and cook until syrupy.

Cool syrup slightly, drizzle over scones.

I was up quite early one morning so I pulled out some strawberries and hunted through recipes looking for something to bake. Not finding what I was after I had a go at creating something of my own and was quite pleased with the results in the end. These are soft and fragrant right from the oven and make for a lovely start to the day.

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