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
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.