Strawberry Scones
Strawberry scones are a delightful treat, perfect for breakfast or an afternoon snack. These scones are light, fluffy, and filled with fresh strawberries, making them a delicious and refreshing baked good.
The Ingredients
- 2 large eggs, divided
- 3/4 cup / 170 g buttermilk or sour cream
- Zest of one orange, optional
- 2 1/2 cups / 312 g unbleached all-purpose flour
- 3/4 cup / 98 g whole wheat flour
- 1/2 cup / 100 g granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 12 1/2 tablespoons / 180 g cold, unsalted butter, cut into 1/4 inch cubes, chilled in freezer for 10 minutes
- 1 1/4 cups / 170 g cold strawberries, hulled and chopped into 1/4-inch pieces
- 3-4 tablespoons large-grain or sanding sugar for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a small bowl, whisk one egg and set aside for later use.
- In another bowl, whisk together the remaining egg, buttermilk, and orange zest (if using).
- In the bowl of an electric mixer, combine flours, sugar, baking powder, baking soda, and salt. Add the cold butter cubes, cover with a towel, and mix until crumbly.
- Add the buttermilk mixture to the flour mixture and pulse until just combined. Fold in the strawberries gently.
- Turn the dough onto a floured surface, shape into a disk, and cut into 8 wedges. Place on the prepared baking sheet, chill for 30 minutes, then brush with egg wash and sprinkle with sugar.
- Bake for 16-20 minutes until golden brown. Serve warm.
