Date made: 3/4/2012
1 c. strawberries, diced*
3 Tbsp. granulated sugar
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp salt
6 Tbsp. butter, softened and cut into cubes
2/3 c. buttermilk*
Sprinkle 1/2 Tbsp. of sugar over strawberries and set aside.
Preheat oven to 400°F and line a cookie sheet with parchment paper.
Combine rest of the dry ingredients. Mix in butter, making sure it's evenly combined with the flour. Stir in strawberries, and then add buttermilk all at once. Use spatula to gently stir dough until it holds together.
Turn onto a lightly floured surface and knead a few times to incorporate the dry ingredients (I actually had to add a little bit of buttermilk).
Be gentle so you don't break up the berries and don't overwork the dough.
Pat the dough into a circle about 3/4 to 1 inch thick. If any berries peek out, push them into the dough. Cut circle into 6 to 8 wedges, then transfer wedges to cookie sheet.
Leave at least 1/2 inch of space between each scone, and bake for 15 minutes.
Sprinkle with sugar and bake for 10-15 minutes more or until the surface of the scone is golden brown and springs back when you push it. Make sure you don't let the scones bake for too long, otherwise they will dry up!
The picture should speak for itself... ate one with vanilla ice cream -- yummy! Although the strawberries have been awesome by themselves, this is another great use of them via the recipe suggestions from Hollygrove!
