Mouth-Watering Strawberry Scones

Scribbled Underline

Ingredients needed

– 3 cups all-purpose flour – ⅓ cup granulated sugar – 2 ½ teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – ¾ cup unsalted butter cold – 1 cup buttermilk – 1 cup strawberries

– ¼ cup powdered sugar – 1-2 tablespoon heavy whipping cream – ⅛ teaspoon almond extract

Preheat the oven to 400°F. Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.

Step 1:

Cut cold butter into tablespoon size pieces and add to flour mixture.

Step 2:

Use a pastry blender cut the butter into the dry ingredients until the butter forms pea-size pieces.

Step 3:

Make a well in the center of the flour/butter mixture and pour in buttermilk. Stir briefly to combine into a rough mixture.

Step 4:

Gently stir the strawberries into the scone mixture.

Step 5:

Turn the dough out onto a lightly floured work surface and divide in half. Form each dough half into a circle and pat out to ¾” thickness. Place each round on an ungreased cookie sheet, leaving 2-3” between the rounds.

Step 6:

Score each round (cutting about ½ way down through the dough) into wedges.

Step 7:

Bake at 400°F for 13-15 minutes or until the scone is cooked all the way through. Be aware that the strawberries add moisture to the scones and take extra caution that the center/bottom of the scones are cooked.

Step 8:

Whisk together powdered sugar, cream, and almond extract to make drizzle. Add more cream until desired consistency is achieved.

Step 9:

Drizzle glaze over scones; it will form a dry skin after 20-30 minutes.

Step 10:

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