Saturday, 3 May 2014

Strawberry Scones

When KL shared a picture on the FB, I was taken in straight away.  

Getting this out of the oven was very simple and fuss free.  The processor did most of the work.  

I replaced Raspberry with strawberry as I have it on hand.  

As I have warm hands, I didn't knead the berries into the dough but rather I pressed it in.   

Verdict: I will increase the sugar a little more.  Overall this is delicious!  Definitely a keeper!

Source: (Martha Stewart)
Yield 20

What you need:

345g plain flour, plus more for work surface
65g sugar (increase to 90g)
10g baking powder
2g coarse salt
116g cold unsalted butter, cut into small pieces
¾ cup buttermilk
1 large egg yolk
1½ cups fresh raspberries


Preheat oven to 200ÂșC.

In a food processor, pulse together flour, cup sugar, baking powder, and salt.

Add butter and pulse until pea-size pieces form.

In a small bowl, whisk together buttermilk and egg yolk.

Slowly pour buttermilk mixture through feed tube into processor, pulsing until dough just comes together.

Transfer dough to a lightly floured work surface and sprinkle raspberries on top.

Knead three times to fold in raspberries (there may be loose pieces of dough and a stray berry or two).

Gather and pat dough into a 1-inch-thick square and cut or pull apart into 2-inch pieces.

Place pieces, about 2 inches apart, on two parchment-lined rimmed baking sheets and sprinkle tops with 1 tablespoon sugar.

Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let scones cool slightly on sheets on wire racks.

Serve warm or at room temperature.

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