Country Strawberry Scones

Serves: 16 | Prep time:

Scones probably originated in Scotland, where it is said that country cooks used oats as the main ingredient and cooked the scone batter, shaped into a round, on a griddle over the fire. The scones were then cut into triangles after cooking.

3 cups all-purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup butter, chilled and cut into small pieces

1 cup buttermilk

2 teaspoons pure vanilla extract

1 cup fresh or frozen, thawed strawberries, sliced in half

2 tablespoons sugar

Preheat the oven to 425°F. In a large bowl, sift together the flour, 1/2 cup sugar, baking powder and the baking soda. Cut the butter into the dry ingredients with a pastry cutter or two sharp knives just until the pastry is the size of small breadcrumbs.


In a small bowl stir together the buttermilk and the vanilla extract. Add the liquid ingredients to the dry ingredients using a fork. Mix just until the dough becomes sticky.


Turn the dough out onto a lightly floured board. With floured hands, knead the dough gently about a dozen times. Add the frozen or fresh strawberries during the last few turns and gently work them in.


Divide the dough in half. Pat each half into an 8-inch circle about 1/2-inch thick. Sprinkle each circle with 1 tablespoon of sugar. Press the sugar into the dough with the palm of your hand. With a long sharp knife, cut each round into 8 wedges. Place the wedges on an ungreased cookie sheet about 1/2-inch apart.


Bake for 15 to 18 minutes, or until the scones are golden. Remove the scones from the oven and cool about 5 minutes on the baking sheet before serving warm.