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Fresh Strawberry Sconesingredients
1 cup fresh strawberries (or other fruit), chopped
4 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cup cream or buttermilk
1 extra tablespoon sugar to top
directions1 cup fresh strawberries (or other fruit), chopped
4 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
2/3 cup cream or buttermilk
1 extra tablespoon sugar to top
Preheat oven to 400˚F. Lightly grease a cookie sheet or line with parchment.
Cut fruit into small pieces. If using fresh fruit, toss with 1/2 tablespoon sugar and set aside to macerate. Combine remaining dry ingredients in a large bowl. Add butter and combine using a pastry cutter, two knives, or clean hands, until very well combined. Add fruit and cream or buttermilk, and stir until it all holds together and all of the dry ingredients are just combined. For traditional triangular scones: Turn dough onto a lightly floured surface and knead a few times to get everything sticking together. Sprinkle with extra flour if it gets too sticky. Form into a circle about 3/4″ thick. Cut into wedges with a knife and transfer to cookie sheet. For little round scones: Scoop 1/4 cup size mounds onto the cookie sheet with an ice cream scoop.
Bake scones for 15 minutes. Sprinkle tops of scones with reserved sugar and bake and additional 5-10 minutes until tops are golden brown and spring back when you touch them.
makes about 10-12 scones.
For the glaze: mix 1 cup of powdered sugar with a tablespoon of milk. add more milk, if it needs to be thinned out. drizzle over the scones.
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