Berry British Breakfast
Strawberry-Studded Buttermilk Scones, Brushed with Butter
30 minutes
Serves 4
BreakfastItalianNut-freeSoy-free
Herb's take
Crisp on the outside, tender and creamy within, these scones take a classic British bake and detour through a strawberry patch. You’ll learn how buttermilk’s acidity and mashed berries can create the softest scone crumb this side of London.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Line a baking sheet with parchment paper.
- 02In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 03Add the cold diced butter. Using a pastry cutter or your fingertips, quickly cut butter into the flour until mixture resembles coarse crumbs.
- 04Toss chopped strawberries in 1 tablespoon of the flour mixture in a separate small bowl, then add to the main bowl and gently combine.
- 05In a measuring cup, whisk together buttermilk and vanilla.
- 06Pour buttermilk mixture over the dry ingredients. Stir gently with a fork just until a shaggy dough forms.
- 07Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick round, about 7 inches across.
- 08Cut dough into 8 wedges with a sharp knife. Place scones 2 inches apart on prepared sheet.
- 09Brush tops generously with melted butter.
- 10Bake for 15-18 minutes, until golden brown and firm to the touch. Let cool at least 10 minutes before serving.
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