Strawberry & Buttermilk Scones
1 cup strawberries
2 tablespoons sugar
Mix together in a small bowl to soften while making the scone dough.
In a large bowl combine:
2 cups white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
Rub 100g cold cubed butter into the flour until breadcrumb-like texture - don’t over mix or the butter will melt resulting in tough scones.
In a jug whisk together 2/3 cup buttermilk (or 1/3 cup milk + 1/3 cup yogurt) with 1 small egg.
Pour this over the dry mixture, add the sugared strawberries, and use a butter knife to quickly combine into a dough. If dry add a splash extra buttermilk.
Tip onto a floured bench and briefly knead into a smooth dough. Pat into a rectangle 2cm high and use a 5cm scone cutter to cut into 8 scones. Or cut into 8 triangles with a sharp knife. Place the scones on a greased baking tray, brush with milk or cream and sprinkle with sugar. Bake at 220C for 12 minutes until light and fluffy.
Eat warm from the oven.