Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Books
Music and Dance
Product Reviews

(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com

Buttermilk Vanilla Strawberry Scones

Big, beautiful crusty scones with cake-like interiors. Buttermilk makes them high-rising and dried strawberries are a nice surprise. Feel free to swap in fresh or dried cranberries.

4 cups all-purpose flour
4 teaspoons baking powder
¼ cup finely chopped almonds, optional
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
2 teaspoons orange zest, finely minced
3/4 cup unsalted butter, very cold, diced into 1/2 cubes
1 cup ice-cold buttermilk
2 eggs
2 teaspoons pure vanilla extract
1 cup dried strawberries, plumped, drained and minced *

*Photo shows scones made with cranberries

Preheat the oven to 400 F.  Line a baking sheet with parchment paper.

Have the oven rack in the middle of the oven position.

In a large food processor, place all the dry ingredients (includes sugar and orange zest) and whiz to blend a minute.

Add the butter and pulse to cut up the butter into the dry mix until you have fine crumbs or a mealy mixture. (You can also so this by hand in a large bowl).

In a small bowl, blend the eggs, vanilla and buttermilk together.

Dump all the dry ingredients into a large bowl and make a well in the center. Add in the liquid stuff and blend with a spoon or by hand to bring mixture together. This is not a wet scone batter – it is stiff one. Fold in the strawberries.

Deposit large rounds of dough (about 1/2 cup) using an ice-cream scoop on the baking sheet.

Bake 22-27 minutes or until scones are well-browned all over.

© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
Printer-Friendly VersionRecommend This Page