Unlike most scones, these are tender and moist. The fresh strawberries make these a special breakfast treat. To enjoy these year round, or when I have extra strawberries (or other berries) I cut them up into a 1/4" dice and freeze them in 1 cup portions. Take out of the freezer so they thaw just enough to break them apart before adding to the dough.
This is a combination of two recipes; the
ingredients are mostly from King Arthur's Flour, and the directions are mostly
from America's Test Kitchen Family Baking Book (pp. 34-5), with adjustments of my own. Flour is best measured on a scale. A loosely packed cup can weigh less than 4 ounces, but a heavily packed cup could equal 5 ounces.
1 cup strawberries, cut into 1/4" pieces*
2 cups all-purpose flour (10 oz)
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 tablespoon grated lemon
peel
½ cup cold butter, (freeze, then
grate most of it into flour)
¾ cup buttermilk
1 large egg
Glaze:
6 tablespoons powdered sugar
4 teaspoons lemon juice
1.
Preheat
oven to 400°. Place a piece of parchment
on a baking sheet. Place berries on a plate then place in the freezer
while you prepare rest of the dough.
2.
Before your hands are covered with dough,
get a plate and sprinkle with flour.
(You will need this in step 7.)
3.
In a bowl combine flour, sugar, baking
powder, salt, and lemon zest to blend. Add frozen butter, (grate until you
barely have enough to hold) and toss with fingers until thoroughly coated.
4.
In
a small bowl, whisk buttermilk and egg to blend. Add to flour mixture just
until combined; do not overmix.
5.
Turn dough onto a floured surface and,
with well-floured hands, knead gently 6-8 times until it just holds
together. Add a little more flour as
needed to prevent sticking.
6.
Roll dough out into a 12” square. Fold 1/3 toward center, then fold other end
over to form a long rectangle. Now fold
1/3 toward center with each side until you have a 4” square.
7.
Place on a floured plate and put into
freezer for 5 minutes. Do not overchill
or let freeze.
8.
Remove from freezer and put onto
lightly-floured board. Roll into a 12”
square again. Spread berries evenly onto
the square, leaving about 1” space at the end closest to you. (If berries are not very sweet, sprinkle with
sugar.)
9. Roll
into a tight log, sealing the ends, and place with the seam side on the
bottom. Press into a 12x4” or 15x3” rectangle. Using a sharp, floured knife, cut into 4 or 5
rectangles. Cut each of the rectangles
on the diagonal into 2 triangles.
10. Place on baking sheet.
11. Bake
scones until tops are lightly browned, 18 to 25 minutes, rotating pan halfway
through baking. Let cool about 10 minutes on baking sheet.
12.Meanwhile, in a small
bowl, stir together powdered sugar and lemon juice. Drizzle glaze over warm
scones. Serve scones warm or let cool completely.
Yield: Makes 8-10
scones
* blueberries or raspberries, [break apart raspberries
after freezing]
*No berries? Use frozen or ½ cup dried cranberries and ½
cup chopped nuts instead.
To make up to 24 hours ahead,
stop at step 7. Instead of placing in
freezer, cover and place in refrigerator until ready to continue, then proceed
to step 8. If you continue, the frozen
berries will bleed out. It is better to
add just before baking.)
To make up to one month ahead,
complete through step 9, then freeze on a tray. Transfer to a freezer bag.
Bake at 375 for 25-30 minutes.
