There is nothing like a treat full of fresh strawberries! I recently made these scones and was so pleased at how easy and delicious they were I just HAD to share them with you. My son said they were like a scone and a biscuit and called them a bis-scone. I must admit I tried my best to come up with a fancy name for them and the best I could do was Soft Strawberry Scones. Very creative I know! They are not dry, but not fall apart soft either. They hold together perfectly! This recipe makes 8 and we had no problem devouring them in less than a day!
The burst of fresh strawberries is so yummy and totally irresistible! Of course, I HAD to drizzle them with a glaze of powdered sugar and milk. Everything is better with a glaze although they are wonderful without as well! Tom’s eyes lit up at the mention of glaze so that was that.
You will want to use frozen butter (so this is the time to throw a stick in the freezer) and use a light hand when mixing these scones up. The key to a softer scone is not to press or compact them. Just let them take on their own shape.
These Soft Strawberry Scones made lighter make a wonderful breakfast and a great way to use up the last of those summer strawberries! Perfect with a cup of coffee or your favorite tea. You can have these ready in just under an hour!
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Soft Strawberry Scones
Ingredients
- 1 cup fresh strawberries cut into small pieces 1 cup total cut up
- 2 cups all purpose flour
- 1/4 cup sugar; plus 1 tsp for topping
- 1/4 tsp salt
- 2 tsp baking powder
- 1/4 cup frozen butter (half a stick)
- 3/4 cups COLD light buttermilk
- 1 tsp vanilla
Instructions
- Preheat oven to 400 degrees.
- Measure out 1/4 cup of sugar and remove 1 tbsp.
- Toss cut up strawberries with the 1 tbsp of sugar and set aside.
- Add flour to a mixing bowl then using the larger holes of a cheese grater, grate the frozen butter into the flour. Then toss the flour and butter together.
- In a medium bowl, mix the buttermilk and vanilla together.
- Using a fork, gently stir the wet ingredients into the dry ingredients until it is all moistened. Don't over work the dough!
- Fold in the cut up sugared strawberries.
- Line a cookie sheet with a silicone sheet or parchment paper.
- Drop 8 large spoonfuls of batter onto the cookie sheet. This is where you don't want to press or compact them down to have softer scones. Sprinkle lightly with one teaspoon sugar over all the scones.
- Bake in the center rack of your oven for 18 minutes. They will be light in color.
- Remove from oven and let cool for at least 5 minutes (if you can wait that long! Now is a good time to make a cup of coffee or tea OR a glaze) before eating.
- Optional: drizzle with a glaze made with powdered sugar and milk if desired. Let them sit and harden a few minutes longer.
