* Exported from MasterCook *
Scones, Strawberry Buttermilk
Recipe By : Paula Montenegro
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Food Processor Fruit
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups all-purpose flour -- or pastry flour, (360g)
1 tbsp baking powder
1 teaspoon baking soda
Large pinch salt
1/4 cup sugar -- +
2 Tbs sugar -- (80g)
1 tbsp lemon zest -- about 1 med lemon
few gratings fresh nutmeg
6 oz. unsalted butter -- cut into cubes & frozen (170g)
225 g fresh strawberries -- sliced
2 teaspoons vanilla extract
1/2 cup buttermilk -- cold, (to 3/4 C)
Extra sugar (for sprinkling)
A fabulous recipe for buttermilk scones, with fresh strawberry bites
and orange zest. You can use many fresh fruits, such as rapsberries,
peaches, blueberries. And pair with zest from other citrus such as
orange and lime.
Preheat oven to 400F/200C. Line a baking sheet with parchment paper
or grease the bottom.
Place flour, baking powder, soda, salt, sugar, nutmeg and lemon zest
in the bowl of a food processor fitted with the steel blade. Pulse a
few times to mix.
Scatter cubes of frozen butter on top, and process on low until the
mixture is grainy and the butter the size of peas. Don't over-process.
Transfer to a large bowl, add the strawberries and mix lightly with a
fork or spatula.
Add buttermilk all over the flour and fruit mixture, and mix with a
spatula or fork until it comes together, but don't mix too much, or
the scones will be tough and flat.
On a lightly floured surface, transfer the mixture, and with a dough
scraper or your hands, pat it together, folding it unto
itself, until you have a dough that holds together. It will still be
shaggy in places.
Make a rectangle, cut it in half, and then cut each half into 6
triangles or similar. Transfer to the prepared baking sheet, sprinkle
the tops with sugar, and bake for about 25 to 30 minutes, until
golden, dry and quite firm. If you need to check, with a fork lift
the top of a scone and see if the inside is dry.
They should be eaten within a few hours of baked, preferably warm.
S(Internet address):
https://vintagekitchennotes.com/strawberry-buttermilk-scones/
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Per Serving (excluding unknown items): 243 Calories; 12g Fat (44.2%
calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber;
31mg Cholesterol; 240mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0924