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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.  

For more recipes from Melissa, check out her Easy Vinaigrette and 1-Ingredient Chocolate Mousse. 

Ingredients

  • 1 cup (125 grams) dried strawberries or pitted dates
  • 2 cups (246 grams) all-purpose flour, plus more for dusting
  • ⅓ cup (66 grams) sugar, plus more for sprinkling
  • 1 tablespoon (14 grams) baking powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup (1 stick/113 grams) cold unsalted butter, cut into ½-inch pieces
  • ¾ cup buttermilk, plus more for brushing
  • 1 large egg
  • Butter, to serve

Yield

Serves: 8

Preparation

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.