Strawberry Scones
Ingredients
The dough
-
2
large
eggs, divided
-
¾
cup
buttermilk or sour cream
-
2½
cups
unbleached all-purpose flour
-
¾
cup
whole wheat flour
-
½
cup
granulated sugar
-
2
teaspoons
baking powder
-
½
teaspoon
baking soda
-
¾
teaspoon
salt
-
12½
tablespoons
cold unsalted butter, cut into cubes
-
1¼
cups
cold strawberries, hulled and chopped
Toppings
-
3-4
tablespoons
large-grain or sanding sugar
Optional flavoring
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Whisk one egg in a small bowl and set aside.
- In another bowl, whisk together the egg, buttermilk, and optional orange zest.
- In a mixer bowl, combine the flours, sugar, baking powder, baking soda, and salt.
- Add the cold butter and mix until the texture resembles small pebbles.
- Add the buttermilk mixture and pulse until the dough comes together; then fold in the strawberries.
- Turn the dough onto a floured surface and shape it into a 1½-inch thick disk, cutting it into 8 wedges.
- Place the wedges on the baking sheet, brush with the egg wash, and sprinkle with sugar.
- Refrigerate the scones for 30 minutes, then bake for 16-20 minutes until golden.
- Serve warm, preferably the same day.
Nutrition Facts (estimated)
Servings
8
Calories
430
Total fat
19g
Total carbohydrates
58g
Total protein
7g
Sodium
334mg
Cholesterol
74mg
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