Bake up a batch of these sweet (and easy) scones for the weekend!
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 Tbs baking powder
- 2 tsp baking soda
- 1 ½ tsp salt
- 2 sticks of cold unsalted cubed butter
- ¾ cup buttermilk
- 1 Tbs vanilla extract
- 1 cup diced strawberries
- Turbinado sugar, for sprinkling
Instructions
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt.
- Use a pastry cutter to work in cold cubed butter until the size of peas.
- Make a well in the center and add ¾ cup buttermilk and vanilla extract. Stir with a wooden spoon until just combined, adding a tablespoon of milk at a time if mixture feels to dry to come together.
- Gently fold in diced strawberries until evenly distributed.
- Use an ice cream scoop to portion 3-inch rounds onto two parchment lined sheet pans. Gently press down each scoop with the palm of your hands.
- Sprinkle the tops with turbinado sugar and bake at 375°F for 18–20 minutes until golden brown.
- Transfer scones to a cooling rack and let them cool for at least 15 minutes before serving.