Sweet and deliciously plump, strawberries are finally here! To kick off the season, I chopped them up and used them to make these slightly sweet scones.
The strawberries soften during baking and become jam-like, filling the pastry with pockets of juicy flavor. I also brightened up the scones by incorporating lemon zest into the dough.
Serve these quick and easy pastries for breakfast or as snack with tea.
1 cup milk, plus more for brushing
2 ¼ cup all-purpose flour, plus more for dusting
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 teaspoon pure vanilla extract
1 ½ cups chopped strawberries
Sparkling or turbinado sugar
Yield: 10 to 12 scones
1. Preheat the oven to 425°F. Line two sheet pans with parchment paper.
2. Using a rasp, zest 1 teaspoon of peel off the lemon, making sure not to remove the bitter pith. Reserve and set aside.
Pour the buttermilk in a measuring cup and squeeze half a lemon over the milk. Let sit.
3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. With your fingers, work the butter into the flour mixture so that the butter resembles pea-sized bits. Add the buttermilk and vanilla. Stir together. It will look like a shaggy mess, but will eventually come together. Be sure not to overwork the dough.
4. Transfer the dough to a floured work surface and divide in half. Form the dough into two ¾-inch thick circles, dusting with extra flour if necessary. Using a bench scraper or a knife, cut wedges into the rounds. Place the scones on the prepared sheet pans, 1 inch apart. Bake in the oven till the tops and bottoms are golden brown, about 12 to 14 minutes.
Photo Credit: Denis Larkin/Shutterstock.com