I think strawberry season is my favorite time of the year. There is not much better than a sweet, plump, and juicy strawberry. Over the years, I have made preserves, ice cream, gelato, one-layer cakes, multi-layer cakes, pies, etc., but I always come back to this recipe for its simplicity and perfect marriage of biscuit/pastry. It is not a fussy recipe, but produces pillows of yumminess that have a very finite life span. I dare you to stop at one.
- 2large eggs
- 1tablespoon heavy cream plus an additional 1/4 cup
- 1/4cup buttermilk
- 1teaspoon vanilla extract
- 2cups all-purpose flour, plus extra for dusting work surface
- 1/3cup sugar plus 1 additional tablespoon
- 2teaspoons baking powder
- 1/4teaspoon table salt
- 6tablespoons unsalted butter, cut into 1-inch pieces
- 2/3cup fresh strawberries, hulled and chopped
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Beat 1 egg with 1 tablespoon cream in small bowl. Set aside. Whisk remaining egg, remaining 1/4 cup cream, buttermilk, and vanilla together in medium bowl.
2. Pulse flour, 1/3 cup sugar, baking powder, and salt in food processor until blended. Add butter and pulse into flour until mixture resembles coarse cornmeal, about ten 1-second pulses. Transfer mixture to large bowl and make well in center. Add buttermilk mixture and stir until batter forms moist clumps. Carefully stir in strawberries.
3. Transfer dough to lightly floured work surface and knead gently until dough comes together and is smooth, about 10 seconds. Pat dough into 7-inch circle about 1 inch thick. Using sharp knife, cut circle into 8 wedges. With pastry brush, remove excess flour from wedges. Transfer wedges to prepared baking sheet, brush tops with egg and cream glaze, and sprinkle with remaining 1 tablespoon sugar.
4. Bake until lightly browned and toothpick inserted in center of scones comes out with a few crumbs attached, about 15 minutes. Transfer scones to wire rack. Serve warm or at room temperature. (Cooled scones can be stored in airtight container for up to 2 days.)
We used a food processor to quickly cut the cold butter into the dry ingredients. The machine’s whirling blade prevented the butter from overheating. We added the wet ingredients to the butter and flour mixture in a mixing bowl and stirred by hand with a spatula. If blended in the food processor, the batter would easily become overmixed and the scones would be tough. For a tangy, rich flavor that’s not too heavy, we combined buttermilk with the heavy cream. To prevent the fresh berries from breaking apart and turning the batter pink, we gently stirred them into the batter. The result? The Strawberry Scones were moist and tender—and loaded with fresh strawberries.