I have spent very little time in Los Angeles since I graduated from high school in the mid-80s. While I haven’t seen friends from growing up as much as I would have liked, it doesn’t mean that I haven’t carried them with me in my heart wherever I have gone.
When the opportunity arose to spend time with some Immaculate Heart High School and Middle School friends in the Bay Area prior to a conference, I took it. Stefanie and George M-L not only hosted me for an overnight but also organized a brunch for friends. I can’t stress enough how wonderful it was to spend time with friends who other than Stefanie I had not seen in person since high school. The conversation never stopped – it was both thoughtful and engaging. And, the laughter was plentiful.
We were also reminded that life is too short as a few months prior we’d lost one of our own. Laurie D passed away from cancer in December. Laurie was a shining star in our class and that star continued to shine throughout her life. She was smart, kind and compassionate and she will be missed by many. There’s no question that Laurie was with us in spirit. It made this time together even more meaningful.
When it comes to the kitchen, Stefanie and George complement each other well – Stefanie is the baker and George is the cook. I had a great time with them preparing for brunch. George put me to work to cut potatoes for roasting – I’ve never cut so many potatoes in my life! It was worth it as they were so good (I’m not sure if he knew that potatoes are one of my favorite foods). George made a delicious Greek-inspired egg dish and Stefanie baked a beautiful loaf of bread and the best scones I’ve ever had. I knew that I had to share them on Riegl Palate.
What makes these scones so good? Perhaps it’s the butter, heavy cream and buttermilk? You certainly can’t go wrong with that combination. The original recipe called for dried currants, but Stefanie used dried strawberries which added just the right amount of sweetness. This recipe is adaptable so feel free to use whatever dried fruit you like.
Stefanie sent each of us off with a scone. I loved the text exchange the following morning about how much everyone was enjoying their scone for breakfast. She is a fabulous baker. Check her out @BirdsallBaker on Instagram.
Great scones and great friends is a winning combination. Thank you, Stefanie, for sharing this recipe (and for making them, too).
This recipe comes from The Cheese Board: Collective Works (2003) – learn more about this worker-owned collective in Berkeley, California that’s been creating tasty treats of all kinds since 1971.
Photo: (L to R) Alicia R, me, Stefanie M-L, Lisa L and Nicky (aka Nicole) T.
| Stefanie’s Strawberry Scones | Print |
- 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
- 2 tablespoons granulated sugar
- ⅛ teaspoon ground cinnamon
- 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.
- Sift flour, baking soda and baking powder together in the bowl of a stand mixer.
- Add salt and sugar to the bowl and mix with the paddle attachment on low speed until combined.
- Add butter and cut it in on low speed for 4 minutes or until it is the size of small peas.
- Mix in dried strawberries.
- 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.
- Sift flour, baking soda and baking powder together in a large bowl.
- Add the salt and sugar to the bowl and stir with a wooden spoon until combined.
- Add the butter and cut in with a pastry cutter (or 2 dinner knives) until it is the size of small peas.
- Using the spoon, mix in the dried strawberries.
- 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.
- 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.
- 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.)
- 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.
* 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.
Source: Adapted from The Cheese Board: Collective Works (2003)
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