This recipe for Strawberry Buttermilk Scones with whole wheat flour, buttermilk, fresh strawberries is perfect for an afternoon tea party, morning breakfast or any occasion you deem special!
In a medium bowl, stir together the flour, sugar, salt, and baking soda. Dice the butter into small cubes and add it to the flour mixture. Work the butter into the mixture using a pastry cutter, two knives or even your hands, until it’s evenly distributed and slightly smaller than peas. Gently stir in the chopped strawberries to coat with flour.
Make a small well in the center and pour your buttermilk into the center. Mix gently with a fork until a shaggy dough forms. Don’t over mix. Pour the dough/crumbs onto a parchment lined cookie sheet and gently mold the dough into a disc, with the center slightly higher than the edges. Press out into approximately 8” in diameter. The warmth of your hands will help shape the dough, holding it together. Doesn't need to be perfect, hence the beauty of scones.
Using a knife, slice the dough into 4 large or 8 smaller scones (like cutting a pie). At this time, scone disc, may be wrapped in plastic wrap or parchment, sealed in an airtight freezer baggie for later baking.
*Note | You may separate the scones on the pan for crisper scone edges, or bake it as a pie/disc, re-cutting and separating the scones once it has baked.
Brush the tops of the scones with a little extra buttermilk for a glaze, if desired. If desired, sprinkle with a little Demerara sugar or coarse sugar.
Bake 13-15 minutes until golden and toothpick inserted comes out clean, don’t over bake if you want them moist. If you left the scones in the disc, recut after a few minutes and separate. Using a spatula, remove to a cooling rack to cool completely. While scones bake, whisk together the glaze ingredients, adding a little milk or cream to thin as needed.
For a light all over glaze, pour glaze while scones are still warm from the oven. For a drizzled look, cool the scones completely on a wire rack, then place a sheet of wax or parchment paper underneath rack (for easy clean up) and slowly drizzle glaze over the scones. Serve with Lemon Curd, Butter, Clotted Cream or by themselves.
Store in airtight container overnight, or up to one week in the fridge.
Notes
If baking from frozen, place in preheated oven on parchment lined cookie sheet, bake a few additional minutes until golden.Recipe heavily adapted from 31 Daily