Sally’s Baking Addiction: These Buttery Strawberry Scones Should Be Your Next Baking Project

05/19/2016 at 01:36 PM ET

Strawberry Scone Recipe
Courtesy Sally McKenney Quinn; Inset: Jen Woodruff

Baking enthusiast Sally McKenney Quinn is the author of the popular blog and cookbook Sally’s Baking Addiction as well as a food blogger for PEOPLE.com. Check back each month for her latest easy-to-follow recipes! You can order her new cookbook, Sally’s Candy Addiction, hereWarning: Don’t read when hungry.

I’m excited about these scones! Not only are they perfectly pink (common, but how can you not smile?!), but they’re FULL of fresh fruit. We’re in full strawberry season swing and breakfast couldn’t be happier.

This is a very basic scone recipe, but what makes theses unique is their texture. These aren’t your regular dry and bland scones. Rather, they’re tender on the inside with wonderfully crumbly and crunchy edges. Those edges are the best part. And we’ve got the extra cold butter crumbles AND the tangy buttermilk to thank for it all.

RELATED: Sally’s Baking Addiction: These Whiskey Chocolate Truffles Are the Perfect Boozy Dessert

Long gone are the days we’ll eat fruity scones with .001 pieces of fruit inside. I say the more the better. There’s an abundance of strawberries in the dough so each bite isn’t lacking the good stuff. You can use chopped fresh or frozen, making these a perfect year-round treat.

Strawberry Scone Recipe
Courtesy Sally McKenney Quinn

Strawberry Scone Recipe
Courtesy Sally McKenney Quinn

But we’re not stopping there. To bring some color to breakfast, we’re topping the scones with pink strawberry glaze. The strawberry glaze seeps into all the cracks and crevices, infusing even more strawberry flavor inside.

Strawberry Scone Recipe
Courtesy Sally McKenney Quinn

RELATED: Sally’s Baking Addiction: Get a Double Dose of Chocolate with These Hot Cocoa Cupcakes

The best part of all? These strawberry buttermilk scones are quick! They only take about 20 minutes to throw together and about 25-30 minutes to bake. More time to spend EATING them this way.

Strawberry Buttermilk Scones
2 cups all-purpose flour, plus more for hands and work surface
2 and ½ tsp. baking powder
½ tsp. salt
½ cup unsalted butter, frozen
½ cup + 1 tbsp. buttermilk, divided
2 large eggs, divided
½ cup granulated sugar
1 tsp. pure vanilla extract
1 cup chopped strawberries

Strawberry Glaze:
1 cup confectioners’ sugar
3 tbsp. milk or half-and-half
2 tbsp. strawberry preserves
¼ tsp. pure vanilla extract

1. Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2. In a large bowl, whisk the flour, baking powder, and salt together. Grate the frozen butter (I use a box grater; a food processor also works). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal.

3. In a small bowl, whisk ½ cup buttermilk, 1 egg, the granulated sugar, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the strawberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Flatten into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.

4. Whisk the other egg and 1 Tablespoon of buttermilk together. Brush scones with this mixture. (Makes them shiny and gives a little extra crunch!)

5. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes as you make the glaze.

6. For the strawberry glaze, simply whisk the 4 glaze ingredients together. Add a little more confectioners’ sugar to thicken or more milk to thin, if desired. Drizzle over warm scones.

Yield: 8 scones
Prep: 20 minutes
Total: 50 minutes

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Mrs. B on

I love scones and these look delicious! This might be a recipe worth trying.