Strawberry Scones



Strawberry Scones

My husband went crazy over these sweet buttermilk biscuits with fresh strawberries.  I’m going to have to make these again real soon.

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons orange zest
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 10 tablespoons cold unsalted butter, cubed
  • 1 1/2 cups fresh strawberries, chopped
  • 3/4 cup whole buttermilk
  • 1 large egg, beaten
  • 1/4 cup turbinado sugar

Preheat oven to 375 degrees.  Spray a 12-inch cast-iron skillet with baking spray with flour.

In the work bowl of a food processor, combine first six ingredients, pulsing to combine.  Add butter, and process just until mixture is crumbly.  Pour mixture into a medium bowl.  Add strawberries and buttermilk, stirring to combine (do not over mix).

On a lightly floured surface, shape dough to a 7-inch circle, 2 inches thick.  Using a knife, cut dough into eight triangles.  Arrange in prepared skillet, spacing slightly apart.  Brush with beaten egg, and sprinkle with turbinado sugar.

Bake until golden brown, 25 to 30 minutes.

“Brokenness can lead to wholeness.”


Comments are closed.