Strawberry Scones


Summer! I can almost taste it, it’s soooo close. I almost can’t stand the wait much longer, if you’ve ever experienced the beauty of the east coast, you’ll know what I’m talking about. The sunny spring days are blowing my mind, I can’t wait to freakin’ see what the summer has to offer. One thing I do know for sure is, the fresh produce is fan-frickin-tastic out here; I love farmer’s markets; I love strawberries. Love them. LOVE.

I also love breakfast, I’m pretty sure I mentioned in my bacon pancakes post, about mine and my husband’s love affair with breakfast. I especially love pastry’s and butter filled goodness, and everything oh-so-bad for me for breakfast…like scones. Oh mama! My favourite scones are cheese scones, and I eat them with strawberry jam (thank you Kimbot), and then my next favourite are strawberry scones, with, you guessed it, melted cheese; hot damn! I decided that I would have to make some, since having a super part time job wasn’t going to start paying for lavish pastries anytime soon, and because any money I’ve been making has been going to cheese and beautiful vintage goods from Fancy Lucky Vintage out in Lawrencetown (And a spot at Plan B in Halifax as well!). Anywho, here’s what I came up with; (I used a basic scone recipe and added some extras)

Strawberry Scones

1 cup strawberries (or other fruit)
3 tablespoons sugar (granulated)
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cold buttermilk (you can also use the same amount of cream or half and half)
1Tbsp ground flax (optional)

Preheat oven to 400 degrees. Lightly grease a cookie sheet.

Cut fruit into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside. Be sure to make the pieces small, or they tend to fall out of the dough.

Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or 2 knives to cut in the butter (after I cut in the butter, I use my fingers to be sure butter is evenly mixed into flour). Stir in fruit; then add buttermilk all at once. Use a spatula or wooden spoon to gently stir dough until it holds together.

Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don’t break up the berries and don’t overwork the dough; sprinkle dough with flour if it gets too sticky.

Lightly press the dough into a circle approx. 3/4 inch thick. If any berries pop out, push them back into dough. Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 20-25 minutes or until the tops are lightly browned and spring back with you push them in. **Please note that the baking time varies depending on your oven! My scones took about 40 minutes until they were perfect, so keep a very close eye on them, you do not want them to under, or over bake. **



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