Triple Strawberry Scones
Michele Pesula Kuegler
chilled unsalted butter
large egg yolk
Preheat oven to 400°F.
Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl.
Combine dry ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.
Add diced strawberries to the flour mixture, tossing gently.
Whisk buttermilk, egg yolk, and vanilla in a 2-cup liquid measuring cup or small bowl.
Add liquids to dry ingredients; mix until dough forms a ball.
Place dough on a lightly floured surface and press into an 8-inch round.
Cut into 8 wedges.
Transfer wedges to a rimmed cookie sheet, preferably lined with parchment paper.
Bake for 18-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.
While scones cool, place freeze-dried strawberries in a sealable bag, and crush using a rolling pin.
Combine powdered sugar, 2 tablespoons crushed, freeze-dried strawberries, and 1 tablespoon milk.
Add more milk as needed, a teaspoon at a time, until it reaches desired consistency.
Top each scone with strawberry glaze.
Sprinkle with remaining crushed freeze-dried strawberries.
Buttermilk can be made by adding 1 tablespoon white vinegar or lemon juice to 3/4 cup milk.
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