- 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.