|Allow Scones to Cool on a Rack|
You'll Need: 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp kosher salt, 1/3 cup granulated sugar, 3/4 cup buttermilk substitute (see below)*, 1 Extra Large egg, 1/4 cup unsalted butter (cold and diced; it's 2 oz, or half a stick), 1 cup fresh strawberries (cleaned, hulled and thinly sliced; about 6 strawberries), 2 Tbsp walnuts (finely chopped), extra sugar for dusting over scones, extra flour for work surface, knife and to roll strawberries in, 1 large egg (beaten, for egg wash), Additional strawberries for garnish
|Cut Dough Ball into 8 Wedges|
|Place Scones on Parchment Lined Sheet|
|Garnish with Strawberries|
* Buttermilk substitute: In a liquid measuring cup, add 1 Tbsp white vinegar (not white wine vinegar). Pour whole milk up to the 1 cup line (so you're adding 1 cup of milk, minus 1 Tbsp worth or vinegar). Let it sit for 5 minutes. Stir very lightly. Use 3/4 cup of this mixture for the recipe above.
Note, you can also make mini scones with this recipe. When you have the finished ball of scone dough, cut it in half. Shape each into an even circle. Cut each dough ball into 8 triangular wedges. Transfer the mini scones to the baking sheet and bake for 11-16 minutes (just until edges are browned). These are great for tea parties!!!
CLICK HERE - to return to Home Page
CLICK HERE - to return to Dessert Page
CLICK HERE - to return to Breakfast Dishes