Saturday, March 24, 2012
Just barely adapted from: Confessions of a Tart
Yield: 6 large scones
1 cup strawberries, cut into bite-size pieces
3 Tbsp + 1 tsp. white sugar (divided)
2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. unsalted butter, cut into cubes, COLD
2/3 cup cold buttermilk
1 Tbsp. white sugar (Personally I think either coarse sugar or superfine sugar would work best here; unfortunately all I had was regular ol' granulated. It did the trick!)
Preheat oven to 400°F. Grease a cookie sheet and set aside.
Sprinkle strawberries with 1 teaspoon sugar; give a quick stir and set aside.
Whisk together 3 Tbsp sugar with remaining dry ingredients. Cut in butter using a pastry cutter or fork, until mixture resembles coarse meal (most of the butter pieces should be no bigger than pea-size). Try to do this quickly so the butter does not warm up too much. Stir in strawberries, then add in the buttermilk. Gently stir the dough until it comes together (I had to add a splash more of milk).
Turn onto a lightly floured surface and knead 1-2 times. Be gentle and don't overwork the dough. You may need to sprinkle with a little more flour if it's sticky.
Pat the dough into a circle just under an inch thick. You may have to push some of the berries back into the dough if they try to peek out. Cut the circle (I used a pizza cutter) into 6 wedges, then transfer to the prepared cookie sheet (leaving about an inch of space between them).
Bake for 15 minutes. Remove from oven and sprinkle on 1 Tbsp. sugar for topping. Return to oven and bake for another 5 minutes or until the tops begin to brown.
Try it with a little whipped cream. Or butter. Or jam. Or nothing at all. Either way, I promise you will love them.