Summer in California brings a bounty of gorgeous berries, so I used fresh strawberries for this moist, delicious scones recipe. If you're off-season or don't have access to strawberries, you can use any fresh fruit in season or, more traditionally, dried currants. I don't know how frozen fruits will work in this scones recipe, but I look forward to hearing about all of your experiments with it!
- 1 cup fresh strawberries (or other fruit), chopped
- 3 tablespoons sugar
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons (85g) butter, in cubes, slightly softened
- 2/3 cup (160ml) cream or buttermilk
- 1 extra tablespoon sugar to top
- Mixing bowl
- Baking Sheet
- Silpat (optional but awesome)
- Knife or ice cream scoop
- Preheat oven to 400F (205C). 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 (my favorite) very 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 little round scones: Scoop 1/4 cup size mounds onto the cookie sheet with an ice cream scoop.
- For more 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" (2cm) thick. Cut into wedges with a knife and transfer to cookie sheet.
- 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.