Ready for Spring in December, try these rich and buttery strawberry scones. The pop of strawberries make them perfect for a Christmas brunch or tea. Fresh strawberries are even better!
Prep Time: 20minutes
Cook Time: 30minutes
1 ½cupsbutter(cold and cut into 1 inch pieces)
Preheat oven to 400º. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, soda and salt. Add butter to flour mixture and combine with a pastry cutter until it resembles course meal, or use a food processor, processing about 10 times.
Add buttermilk to flour mixture and mix until just combined and dough begins to stick together. Gently fold in strawberries. If dough is still dry, add buttermilk a tablespoon at a time until it comes together.
Place dough on a floured surface and pat into two 6 inch rounds. Cut each round in half and then cut each half into 3 triangles. Place about 2 inches apart on prepared baking sheet.
Combine slightly beaten egg and 2 tablespoons milk and brush the tops of the scones. Sprinkle with Demerara sugar if desired.
Bake for 30-35 minutes until golden brown and firm to the touch.
If making with dried fruit, increase buttermilk by ¼ cup.
Barbara's Notes + Tips
If adding frozen strawberries, decrease the buttermilk.
If adding dried fruit, increase the buttermilk.
For flaky tall scones, use cold ingredients and cut straight down when forming the triangles.
You can shape these into circles instead of triangles by using a biscuit cutter.
You can refrigerate the dough once it has been cut into triangles. Wait to brush with the egg wash until just before baking.