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.
You can use many fresh fruits, such as rapsberries, peaches, blueberries. And pair with zest from other citrus such as orange and lime.
- 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)
- 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.