A fabulous recipe for fresh Strawberry Scones made with buttermilk and orange zest. Get all my tips for making the best scones and have them ready in under an hour!
- 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) granulated sugar
- Zest of 1 lime (or orange)
- A few gratings of fresh nutmeg, optional
- 6 oz. (170g) unsalted butter, cut into cubes and frozen
- 1 1/2 cups (225g) fresh strawberries, sliced
- 1 teaspoon vanilla extract
- ½ to ¾ cup buttermilk or milk, cold
- Extra sugar, for sprinkling
- Preheat oven to 400ºF /200ºC.
- Line a baking sheet with parchment paper or grease the bottom.
- Food processor: place flour, baking powder, soda, salt, sugar, nutmeg (if using) 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.
- By hand: use a large bowl and add the dry ingredients, mixing lightly.
- Scatter the butter pieces on top and integrate by hand or with a pastry cutter. The pieces of butter should be the size of peas and beans. It will be irregular. Then follow the recipe below.
- For both methods: transfer mixture to a large bowl and add buttermilk, lime zest and vanilla in a circle over the flour mixture.
- Mix with a spatula or fork until it barely comes together, but don't mix too much or the scones will be tough and flat.
- Add the strawberries and again mix lightly with a fork or spatula.
- On a lightly floured surface, transfer the mixture, and pat it together, folding it unto itself a few times, until you have a dough that holds together. It will still be shaggy in places. Don't be tempted to overwork it as you would a pie crust.
- Make a circle with the dough, about 2 inches high.
- Cut it in half, and then cut each half into 4 triangles.
- 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.
- Very cold ingredients. I’m not kidding when I say frozen butter, at least very cold. And don’t take the cream half an hour before you start mixing the scones. Butter, cream, milk, they belong in the fridge until you need to scatter and pour them.
- Don't overwork the dough. It should come together but still have floury patches. You don’t need to work it until it’s smooth, like a pie dough for instance. It is an uneven dough, with dry spots, and that’s good for flakiness later.
- A rather high oven. They need that extra heat (and baking powder) to rise however they can in spite of all that butter and cream. 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 its temperature.
- Freezing scones: Scones can be frozen raw, already formed. Make a big batch, cut them, put them on trays and freeze them. Once frozen, put them in a plastic bag or container so the tray doesn’t occupy freezer space. Bake them directly from the freezer into a hot oven.
- Dough scraper: I love this kitchen tool for breads and scones. My favorites are all found online at Amazon and are the Napro Stainless Steel Scraper, the AmazonBasic Stainless Scraper and the Ateco Scraper if you want plastic and curved edges.
- Flavorings: use orange instead of lime zest. And you may like to also add some ground cinnamon or cardamom for a warm touch.
Keywords: strawberry scones, fruit scones