Foto: RecipeGirlIngredients
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 cup granulated white sugar
- 1/2 cup (1 stick) cold unsalted butter, (cut into tablespoons)
- 1 large egg
- 1/2 cup buttermilk
- 1 cup hulled and diced fresh strawberries
- milk or cream, (for brushing)
- Turbinado sugar or large crystal sugar, (for sprinkling)
Steps
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the cold butter. Cut into the flour mixture using a pastry blender, two forks, or your fingers until mixture resembles coarse sand.
In a small bowl, whisk together the egg and buttermilk. Pour into the dry mixture. Fold to combine. Midway through mixing, add the diced strawberries. Continue to fold until the strawberries are evenly distributed and the dough is mixed together.
Transfer the dough to a lightly floured surface. Pat the dough into a circle with a thickness of about 1-inch. Slice into 8 wedges.
Place the scones onto the prepared baking sheet, allowing at least 2 inch distance between scones. Lightly brush the top of each scone with cream and sprinkle with sugar.
Bake for 20 to 25 minutes, until the scones have puffed up and the tops are lightly golden brown. Let the scones cool slightly on baking sheet before transferring to a wire rack. Serve warm or at room temperature.
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