- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Cookbook author and New York Times food columnist Melissa Clark shares her foolproof recipe for golden, tender scones made with buttermilk and dried strawberries. She uses a digital scale—one of her three must-have kitchen gadgets—to measure the ingredients because it’s easier and more precise, but also gives cup measurements below.
Pro Tip from Melissa: Pitted dates are a great substitute for the dried strawberries.
Preheat the oven to 375°F, with a rack in the upper third. Line a baking sheet with parchment paper.
Place the strawberries in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
Place the flour, sugar, baking powder, salt and baking soda in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal, then transfer to large bowl. Add the strawberries and toss until evenly combined.
In a small bowl, whisk together the buttermilk and egg until combined, then add to the flour mixture. Using a wooden spoon, stir until all the dry flour bits are incorporated, but the dough is still shaggy. Knead the dough a few times until it barely holds together, then dump the dough out onto the prepared sheet pan.
Pat the dough into a circle about 1 ¼ inches thick. Brush the top with buttermilk and generously sprinkle with sugar. Using a small sharp knife, cut the round into 8 wedges, like a pie.
Bake until golden brown, 20 to 25 minutes, then let cool slightly. Serve warm with butter.