Stefanie’s Strawberry Scones
Author: Nicole
Ingredients
Dough
  • 3-1/2 cups all-purpose flour
  • ½ tsp baking soda
  • 1 tbsp baking powder
  • ½ tsp kosher salt
  • ¾ cup granulated sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into 1-inch cubes
  • 1 cup dried strawberries
  • ¾ cup heavy cream
  • ¾ cup buttermilk
Topping
  • 2 tablespoons granulated sugar
  • ⅛ teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Decide if you're preparing scones using a stand mixer or by hand.
Preparing by Stand Mixer
  1. Sift flour, baking soda and baking powder together in the bowl of a stand mixer.
  2. Add salt and sugar to the bowl and mix with the paddle attachment on low speed until combined.
  3. Add butter and cut it in on low speed for 4 minutes or until it is the size of small peas.
  4. Mix in dried strawberries.
  5. Make a well in the center and cream and buttermilk. Mix briefly, just until the ingredients come together. Some loose flour should remain at the bottom of the bowl.
Preparing by Hand
  1. Sift flour, baking soda and baking powder together in a large bowl.
  2. Add the salt and sugar to the bowl and stir with a wooden spoon until combined.
  3. Add the butter and cut in with a pastry cutter (or 2 dinner knives) until it is the size of small peas.
  4. Using the spoon, mix in the dried strawberries.
  5. Make a well in the center and cream and buttermilk. Mix briefly, just until the ingredients come together. Some loose flour should remain at the bottom of the bowl.
Making Scones
  1. Once dough is mixed, gently shape dough into balls about 2-1/4 inches in diameter – they should have a rough, rocky exterior. Place them on the prepared pan about 2 inches apart.
  2. Mix sugar and cinnamon together in a small bowl. Lightly sprinkle the mixture on top of the scones. (The scones do not need much topping.)
  3. Bake scones on the middle rack of the oven for 25 to 30 minutes or until golden brown. Transfer scones to wire rack to cool.
Notes
* You can also use the same amount of Double Zero flour in place of all-purpose flour.
* You may use unsalted European butter but it’s not necessary as these scones are so good with regular unsalted butter.
* While I often use powdered buttermilk for baking, this recipe hasn’t been tested using it, so I’d recommend using liquid buttermilk.
Recipe by Riegl Palate at https://www.rieglpalate.com/stefanies-strawberry-scones/