Strawberry season is fast approaching my home! Local ones aren’t here yet, but they will be soon, and we are getting some beautiful berries from Florida right now. So, that means it’s time for me to indulge my love of strawberries, and what better way to begin than to make strawberry buttermilk scones? Well, I suppose to make strawberry chocolate chip buttermilk scones! 🙂 These scones are almost too much goodness in one place, but I think you can handle it.
I really adore making scones and biscuits!
I’ve made so many variations of each over the years that I almost don’t have to even think about it anymore. I just pull out my ingredients and my food processor and, a few minutes later, I’m shaping out little puffs of goodness. 🙂
So, when I thought ‘how about some strawberry scones?’ I figured it would be easy! It wasn’t until I had made batch #2 of these scones that it hit me. I don’t usually use fresh fruit! And certainly not cut fruit that’s all juicy. Silly me, I needed to reduce the liquid to compensate. Once I did that, these scones were as easy and uncomplicated as I would wish.
A little less liquid and a properly floured board, and I was cutting out beautiful wedges to bake up. I even pulled out my heart-shaped cookie cutters to make some heart-shaped scones.
I figured why not? After all, I use round biscuit cutters all the time.
I wouldn’t suggest using a complicated shape since scones are going to puff up and not maintain any fine detail, but hearts work really well. And they are cute! Food doesn’t have to be cute, but it never hurts. Especially breakfast food. There is something to be said for waking up to scones that are both cute and tasty.
I personally consider scones to be a great recipe to make with kids and for people who are ready to move one step beyond ‘one bowl stir and bake’ recipes.
There are a few more steps here, but not too much.
Basically, the important thing here is to have all the ingredients COLD. Get that butter really cold, maybe even put it in the freezer while your prep. Once you have cold butter, you are going to cut it into the flour. The food processor makes it easy, but fingers work just fine too so long as you work quick. Because no making the butter warm!
But then, once the butter is mixed with the flour, you’re just mixing in some buttermilk and adding the fruit/chocolate. At that point, it’s pat, cut, chill, and bake.
Have some little hands in the house? They can help working in the butter if you’re doing it by hand, mixing in the strawberries, patting out the dough, and using the cookie cutter. (Or, if you want to go super easy, they can pat out balls of dough for drop scones.) Baking with my daughter has always been one of my favorite things.
These days she can just about do it herself, but we’ve been baking together since she was a toddler. The secret to baking with your kids is to not sweat it. Scones don’t have to be perfect to be tasty. Relax, have fun, and eat scones.
– Happy Eating, Annemarie
Strawberry Chocolate Chip Buttermilk Scones
- 2 cups (10 oz) cake flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 8 tbsp (4 oz) very cold butter, cut into 1/2" cubes
- 3/4 cup buttermilk
- 1 cup strawberries, chopped into 1/4" pieces
- 1 cup chocolate chips, bittersweet or semisweet
- Lightly grease two baking sheets or line with parchment paper.
- Add flour, sugar, baking powder, baking soda, and salt to the food processor. Pulse a couple of times to combine. Add butter and pulse to cut in, 10 1 second pulses. Add buttermilk and pulse for 4 1 second pulses.
- Scrape the dough onto a well-floured board, pat it out a bit and sprinkle the strawberries and chocolate chips over the top. Fold over the dough a few times to mix the fruit and chocolate. If any escape, just spread them back over the top and press them in as you pat it down.
- Dust a board with flour and keep some flour on hand for more dusting as needed. Take out a 2 1/2 inch biscuit cutter.
- Pat all the dough in a rough circle 3/4 inch high. Then grease and flour your cutter and press straight down into the dough, punching out the shape.
- Continue until you run out of dough, dusting the cutter with more flour in between cuts. You can gather the remaining dough and repeat the patting and cutting process once.
- If you wish, add a few chocolate chips or strawberries to the top of the scones before baking.
- Chill scones in the freezer for 30 minutes. While they are chilling, preheat oven to 375F.
- Bake for 14-16 minutes, or until the scones are golden brown. Transfer immediately to a cooling rack. Serve warm.
- Making scones by hand: If you are making these by hand, mix the dry ingredients in a bowl and then work the butter in with your fingers until it looks like coarse cornmeal and you don't feel any large chunks. Work quickly so the butter doesn't melt. Then stir in the buttermilk with a large spatula.
- Buttermilk substitution: If you don't have buttermilk, you can use 1/2 cup plain yogurt (not Greek style) mixed with 1/4 cup milk.
- Other scone shapes: For drop scones - divide the dough into twelve portions and pat them into rough balls. For wedge scones - divide the dough in half and pat each half into a circle about 3/4 of an inch high. Cut each circle into 6 wedges.