Chocolate Chip Strawberry Buttermilk Scones
This easy batter for strawberry buttermilk scones is lightly sweetened and filled with fresh strawberries and bittersweet chocolate chips. Cut them into traditional wedges or pull out the heart-shaped cookie cutter and make these for someone you love.
Servings 12
Calories 250kcal
Ingredients
- 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 unsalted 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 250kcal