I made these along with the Tomato Basil Frittata for Mother’s Day. Logistics-wise, the scones popped out of the oven first. They were promptly eaten before I could set the Frittata on the table. (I need to plan these things better.)

Anyhoo, if you’re not in the mood for strawberries, by all means sub it out with your fruit of choice. The strawberries don’t macerate for very long, about 20 minutes. Therefore, the scones are not overwhelmed by syrupy fruit. It becomes more of a burst of sweetness within the bread.

Ingredients

• 1 cup fresh Strawberries (chopped)
• Sugar
• 6 tbsp Butter (softened and cubed)
• 2 cups A.P. Flour
• 1/4 tsp Salt
• 2 tsp Baking Powder
• 2/3 cup Buttermilk

What to do

Macerate strawberries: In a bowl, toss the chopped Strawberries with 1/2 tbsp of Sugar. Set aside.

Preheat oven to 400 degrees. Line a cookie sheet with parchment, or lightly grease it.

Dough: In a large bowl, mix the dry ingredients – 4 tbsp Sugar, Flour, Salt, and Baking Powder. Add Butter. Using your hands (or a pastry cutter) combine. (My butter was still cold, and I might have enjoyed mushing it into the dough a little too much.) Next add Strawberries, along with the juices, and Buttermilk. Stir until the dough holds together – I used my hands for this as well.

Turn dough out onto a lightly floured surface. Do Not Overwork The Dough. Simply mold it into a 3/4″ thick circle. Cut into triangular wedges and bake for 15 minutes. Then pull out of oven, sprinkle Sugar on the top and bake for another 5-10 minutes or until golden.

Serve with butter or clotted cream (I may need to do a post on this).

Enjoy!