Our theme for today is April Showers, as in baby and bridal. Looking back, and unless there’s a huge gap in my memory which is rare, I have never been to either. All I know about april showers are the ones that carry unwanted rain and water.
But I do know about scones, whether it’s double chocolate scones, with apricots and cashews, dark chocolate and cherries or the mini parmesan chive scones, yep, I can tell you a thing or two.
So let’s talk about these gorgeous fresh strawberry buttermilk scones that I made a while ago, and decided that if I ever do go to a bridal or baby shower, I would certainly bring these to share. Though it’s autumn here, or fall, I’m very surprised at the amount of strawberries and asparagus that abound in the markets. Not that I’m complaining, it’s a nice surprise.
Scones played a big part in my life from both sides of my family.
One because my very Irish great grandmother had two recipes that left a mark in all of us, a plum pudding so time consuming I don’t think I’ll ever make it again, and some very easy scones that, though they had nothing special in terms of ingredients or technique, apparently nobody managed to get them quite the way she used to make them. I guess there is one of those recipes in every family. You know the feedback, ‘They’re good, but not quite like the ones granny made’.
Yes, that sentence doesn’t only apply to husbands and their mother’s cooking.
And two, because my paternal grandfather went to college in the US to study engineering, something very rare at that time (1918), even more for a guy living in rural Argentina. But it happened, and he came back with two degrees and a love for pancakes and scones, something I already told you in the cornmeal berry pancakes post.
I imagine that bridal and baby showers include some kind of finger eating, tea time and nice outfits. So scones are a great thing to put on the table. And fresh strawberries, well, they are a great addition any time you can find them.
The first and foremost rule of scone baking is very cold ingredients. I’m not kidding when I say frozen butter. And don’t take the buttermilk half an hour before you start mixing the scones. Butter, buttermilk, they belong in the fridge and freezer until you need to scatter and pour them.
The second rule is a high oven. They need that extra heat to rise however they can in spite of all that butter. And if by any chance you forgot to turn the oven on before you start with the mixing, please don’t leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer the ten or fifteen minutes it takes for the oven to reach it’s temperature. Are we clear?
And for a shower I suggest making 24 smaller scones.
Print
STRAWBERRY BUTTERMILK SCONES
- Yield: 12 scones 1x
Print Recipe
Pin RecipeDescription
You can use many fresh fruits, such as rapsberries, peaches, blueberries. And pair with zest from other citrus such as orange and lime.
Scale
Ingredients
- 2 ¾ cups 360g pastry or all purpose flour
- 1 Tbs baking powder
- 1 teaspoon baking soda
- Large pinch of salt
- ¼ cup + 2 Tbs (80g sugar)
- Zest of 1 lemon
- A few gratings of fresh nutmeg
- 6 oz. 170g unsalted butter, cut into cubes and frozen
- 225 g fresh strawberries (sliced)
- 2 teaspoons vanilla extract
- ½ to ¾ cup buttermilk (cold)
- Extra sugar (for sprinkling)
Instructions
- Preheat oven to 400ºF /200ºC. Line a baking sheet with parchment paper or grease the bottom.
- Place flour, baking powder, soda, salt, sugar, nutmeg and lemon zest in the bowl of a food processor fitted with the steel blade. Pulse a few times to mix.
- Scatter cubes of frozen butter on top, and process on low until the mixture is grainy and the butter the size of peas. Don’t over-process.
- Transfer to a large bowl, add the strawberries and mix lightly with a fork or spatula.
- Add buttermilk all over the flour and fruit mixture, and mix with a spatula or fork until it comes together, but don’t mix too much, or the scones will be tough and flat.
- On a lightly floured surface, transfer the mixture, and with a dough scraper or your hands, pat it together, folding it unto itself, until you have a dough that holds together. It will still be shaggy in places.
- Make a rectangle, cut it in half, and then cut each half into 6 triangles or similar. Transfer to the prepared baking sheet, sprinkle the tops with sugar, and bake for about 25 to 30 minutes, until golden, dry and quite firm. If you need to check, with a fork lift the top of a scone and see if the inside is dry.
- They should be eaten within a few hours of baked, preferably warm.
from Pastries from the La Brea Bakery, by Nancy Silverton
Our lovely host today is Brandie, from Home Cooking Memories, and let’s say I might try to sneak into a shower when I get the chance if they serve the food that the group has gathered today. Mind blowing.
Starters, Appetizers & Snacks
- Pesto Tortilla Pinwheels from Home Cooking Memories
- Honey Pecan Baked Brie from Supper for a Steal
- Pinenut stuffed Dates from The Not So Cheesy Kitchen
- Bloody Mary Shrimp Cocktail from A Stack of Dishes
- Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
- Mushroom and Feta Bites from Small Wallet, Big Appetite
- Antipasti Bites from Blueberries And Blessings
- Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie
- Parmesan and Mushroom Focaccia from Basic N Delicious
Soups, Salads & Sandwiches
- Mini Shrimp & Egg Salad Sandwiches from The ROXX Box
- Broccoli Bacon Salad from Country Girl In The Village
- Chicken Salad on Endive from Magnolia Days
- Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
- Alphabet Soup from Cindy’s Recipes and Writings
Main Dishes
- Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
- Penne Ala Vodka from I Run For Wine
- Easy Baked Ziti from Momma’s Meals
- French Country Flat Pie from Webicurean
- Crustless Spinach Quiche from Family Foodie
Cakes
- Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
- Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
- Coconut Rum Cake from The Foodie Army Wife
- No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
- Japanese Wedding Cupcakes from NinjaBaking.com
- Baby Blue Cake Pops from Neighborfood
- Strawberry Buttermilk Scones from Vintage Kitchen
Cookies, Brownies & Dessert Bars
- Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
- Chocolate Covered Mcaroons from Gotta Get Baked
- Pastel Pizzelles from Growing Up Gabel
- Chocolate-Balsamic Macaroons from Foxes Love Lemons
- Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
- Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
- Fudgy Carob Brownies from Pies and Plots
- Pistachio Biscotti from Curious Cuisiniere
Sweet Treats
- Shortbread Maple Cream Freezer Tart from A Beautiful Bite
- Espresso Panna Cotta from Crazy Foodie Stunts
- Bite-Size Pecan Tarts from Juanita’s Cocina
- Brigadeiros from Food Lust People Love
- Rosewater Raspberry Meringues from girlichef
Drink Recipes
- Pretty in Pink Punch from Noshing With The Nolands
- Pink Lemonade from Peanut Butter and Peppers
Medeja says
April 21, 2013 at 08:20You know.. I discovered scones only 3 years ago 🙂 And I like them, they are perfect for breakfast or brunch 🙂
The Ninja Baker says
April 21, 2013 at 09:16Your strawberry scones look pretty and perfect, Paula =) I think your great-grandma from Ireland was looking over your shoulder as you baked up this divine batch.
I've always heard cold ingredients for scones but never heard of frozen butter. So, thank you for the tip. And your recipe which I'm looking forward to enjoying.
Gail {A Stack of Dishes} says
April 21, 2013 at 11:51I agree with Ninja Baker- you're making your granny proud- and maybe even starting your own tradition. I always start with frozen butter too, but I grate mine with a box grater- Looks delicious! glad you had a bumper crop of berries down there.
Beth says
April 21, 2013 at 11:59Your scones look lovely. And thanks for all the helpful advice about keeping the ingredients cold. That can make the difference between so-so and spectacular results.
Renee says
April 21, 2013 at 12:58You are the queen of scones as far as I'm concerned. You have the best recipes and I love your tips in this post. I haven't used frozen butter but I will next time.
Heather Schmitt-Gonzalez says
April 21, 2013 at 13:56These are some gorgeous scones, Paula! I can totally see making a bunch of bite-sized minis for a shower. And I love the strawberry and buttermilk combo.
Peanut Butter and Peppers says
April 21, 2013 at 14:01I just LOVE scones and strawberry ones, yummy! You have inspired me to make some scones today!!
Liz Berg says
April 21, 2013 at 14:03I'm going to make these for my knitting group, Paula! Perfect for all sorts of occasions…and an ideal spring shower treat 🙂
Jen @JuanitasCocina says
April 21, 2013 at 14:10Wow. Just wow. What I wouldn't give for some of these for breakfast!
Jeannie Tay says
April 21, 2013 at 15:08That looks good! I love the color of strawberries scattered all over the scones….so pretty!
Lynn Huntley says
April 21, 2013 at 17:08Seriously one of my all time favorite scones:) And I do love my scones~Lynn @ Turnips 2 Tangerines (I can't wait to try the frozen butter tip)
Chef Di says
April 21, 2013 at 18:19Paula, these are beautiful! So fun learning about your Grandfather coming to the US to study. We both have a lot of engineers in our families 😉 And yes, no matter what the reality is… grannies were always better… love it!
Tammi @ Momma's Meals says
April 21, 2013 at 18:48Oh these would be fantastic for a brunch shower! LOVE IT!!
Marissa | Pinch and Swirl says
April 21, 2013 at 19:21Just gorgeous! (& bookmarked to try!) It must be a scone kind of day… 🙂
yummychunklet says
April 21, 2013 at 19:54I'm so ready to make scones again! These look great and I actually have buttermilk on hand.
ahu says
April 21, 2013 at 20:46Paula – YUM! What a lovely story and a delicious looking scone 🙂
Guru Uru says
April 21, 2013 at 20:49Mmmm date scones are a favourite but I love strawberry scones even more now 😀
This looks absolutely perfect! You are such an awesome baker!
Cheers
CCU
wp_vknotes_admin says
April 22, 2013 at 00:53I must make date scones soon! I love dates and scones so much it´s ridiculous, yet never put them together
Tara says
April 21, 2013 at 21:37Those are perfect. I so look forward to what you have created every week, you always amaze me!!
wp_vknotes_admin says
April 22, 2013 at 00:53Thank you Tara, so sweet!
Brandie @ Home Cooking Memories says
April 21, 2013 at 22:37Beautiful! My kids are on a huge strawberry kick right now and I've always wanted to make scones, so this totally appeals to me right now.
Alice @ Hip Foodie Mom says
April 21, 2013 at 22:49Paula,
I love that your great grandmother made scones for you! how wonderful is that?! and you're not missing out by having not attended a bridal or baby shower. . it's nice of course to be there to support and send well wishes for your friend (the guest of honor) but the games are usually lame and silly . . but if you're lucky, the food is good. . and if these scones are there, I'd be the one devouring all of them. I also LOVE scones and have not successfully made any here at home. I think I must change this. I used to buy these all the time (one blueberry scone and a vanilla latte) at Starbucks all the time. . but that adds up in $$ and my waistline.
How much is 6 oz of butter? 1 stick (1/2 cup)? I'm totally going to make these. . yummo! LOVE!
wp_vknotes_admin says
April 21, 2013 at 23:15It´s 3/4 cup butter. Hope you like them!