I have a terrible scone story to tell you. This morning I went to a new coffee shop and didn’t realize it when I ordered, but it turned out to be a large coffee and frozen yogurt chain based from Nebraska. Well, you know how I’m all about supporting the locals and unbeknownst to me, I ordered a regular soy latte and a white chocolate raspberry scone. I asked the barista if it was fresh and she goes, “Yes, fresh from Nebraska.” But I caved in because white chocolate and raspberry sounded so amazing. How was it? AWFUL! It was hard and crumbly, and I could barely taste the white chocolate or raspberry. It was iced with a hard sugar icing that was probably made with just water and powdered sugar. YUCK! I’ll never eat a scone that took more than 24 hours to be delivered again! So…. I realize I’m being a little melodramatic but in my defense, you’ll never know how to appreciate a good scone until you’ve had a bad one.
Back to the point of this post, the other night I bought a large pint of strawberries because they’re so sweet and cheap right now and I almost forgot about them. Since strawberries have a quick expiration date (they go bad usually in a day or two) I needed to make something yummy with them quick. I was either going to make a pie or scones and since scones are easier and faster, I opted for the latter. So these scones are not terribly sweet and they’re fluffy. Again, nothing like eating a hot scone fresh from the oven.
- 3 cups all purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 1 1/2 cup fresh strawberries, cut into little pieces
- 1 cup chilled buttermilk
- Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl.
- Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form.
- Add strawberries and mix into dough. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns.
- Divide dough in half. Form each half into 1-inch-thick disks. Cut each disk into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes.