The tenderness of buttermilk and the intensity of roasted berries come together in Roasted Strawberry Buttermilk Scones. The gooey jam glaze make these delightful for breakfast or afternoon tea.
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Make your kitchen a happy place
I have a friend who’s a fantastic artist, fantastic teacher, fantastic friend! But not so fantastic in the kitchen. She’s trying to eat healthier these days, so asked me for ways to make cooking easier and to maybe even actually enjoy being in the kitchen. Off the top of my head I suggested:
- Eat the same things over and over again
- Limit your ingredients
- Organize your space
All three of those really go together — if you eat the same things over and over you’re naturally limiting your ingredients. And if you limit your ingredients, it’s a lot easier to organize.
Less Stuff + Less Choice + Less Mess = Kitchen Happiness
Of course, if we’re giving ourselves the gift of less choice (yes — it can be a definite gift!) we want to make sure to stock our kitchen with ingredients that we LOVE and that can preferably be used in a multitude of ways.
Strawberries are one of those ingredients for me. Taste? Love. Adaptability? Absolutely, as they can be used in everything from oatmeal to salads to cakes to yes, even scones!
Roasted strawberry buttermilk scones ingredients
You’ll need:
Strawberries.
Roasting strawberries in a 350°F oven for about 20 minutes works to concentrate the natural sugar in the fruit, leaving it with a heightened sweetness, deep, rich flavor, and slightly softened texture. The Kitchn
Flour. Unbleached all purpose flour.
Sugar. Regular granulated sugar.
Baking Powder + Salt.
Butter. Unsalted real butter SUPER COLD! I put mine in the freezer a couple hours before making roasted strawberry buttermilk scones.
Buttermilk. Buttermilk provides tenderness (gotta love that!) in baked goods AND an amazing tangy, old fashioned flavor.
Vanilla Extract. Warm, comforting vanilla.
Eggs. Large eggs from local hens if possible.
Powdered Sugar. For the glaze. Sift or break up any big lumps so your glaze will be super smooth and pretty.
Strawberry Jam. Keep a jar of strawberry jam in the fridge for adding instant flavor and color to so many foods.
Here are a few ideas for using strawberry jam:
- Add to a basic vinaigrette salad dressing— especially nice on a spinach salad with fresh berries and a bit of bleu cheese!
- Heat to melt then spread on just-baked cakes for flavor and to preserve moisture
- Perk up a container of store bought frosting by stirring in a spoonful of strawberry jam (or add it to your favorite buttercream recipe)
- Use in Fiery Jezebel Sauce for glazing chicken or pork
You’ll also need:
Food Processor. For chopping the butter into the flour mixture. You can also use a pastry cutter or 2 knives.
Mixing Bowl.
Baking Pan. As always, I wholeheartedly recommend USA Pans.
Parchment Paper. Essential if you do any baking and easy to find in most grocery stores. Baked goods don’t stick to the paper, and it saves using messy baking sprays that can make your nice shiny baking pans all sticky and gummy looking.
Dough Scoop. Handy dandy. Alternately use a large spoon to plop the dough onto the baking pan.
Whisk. For making the Strawberry Jam Glaze.
how to make Roasted Strawberry Buttermilk Scones
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Roast the chopped strawberries in a 350° oven for about 20 minutes. Let cool while you make the scones.
-
Put flour, sugar, baking powder and salt in the bowl of the food processor and whirl to blend.
-
Cut the butter into 12 or so pieces, then add to the food processor. Pulse 10-12 times to cut in the butter.
-
Pour mixture into a largish mixing bowl. If there are any large chunks of butter just smoosh them into the flour with your fingers.
-
Crack the eggs into a 2-cup glass measuring cup. Add vanilla extract, then add buttermilk until the mixture reaches the 1-¼ cups mark. (This will be about ¾ cup.) Whisk together well.
-
Add the egg mixture to the bowl of dry ingredients and fold in gently with a rubber spatula to combine. Gently fold in the cooled strawberries. If you see a lot of flour in the bottom of the bowl after you’ve stirred a few times you can add a little more milk to make a dough that’s moist but not wet.
-
Chill the dough for about 30 minutes if you have the time. This step is optional but will greatly improve your scones!
- Preheat oven to 375°
-
Scoop dough onto a parchment lined cooky sheet. This recipe makes about 12 scones using a 2 ounce scoop. If you don’t have a scoop use a spoon to plop the dough onto the tray.
-
Bake for 25-30 minutes until nicely browned.
- Let scones cool a few minutes while you make Strawberry Jam Glaze.
- Spoon glaze evenly between the scones.
how To make Strawberry Jam Glaze
- Heat strawberry jam to melt, then whisk into powdered sugar to form a spoonable glaze. For a thinner glaze, thin with lemon juice.
To Store
Store for several days in an airtight container at room temperature. Scones also freeze well (preferably without the glaze).
Reheat briefly in microwave or for a few minutes in a toaster oven. NOTE: The Glaze will probably melt and run off when you reheat.
recipe notes for roasted strawberry buttermilk scones
For scone success:
- Use cold butter. Cold butter doesn’t get incorporated into the dough but rather stays in little pieces. When baked, the water in those little pieces releases steam, creating flaky layers and a crisp product.
- Mix gently. When you stir or mix a dough made with wheat flour, gluten develops. In bread this a wonderful thing, but in scones, not so much. For a tender scone, mix very gently and only as much as needed to bring the wet and dry ingredients together into a shaggy dough.
- Chill before baking. Just a short time in the fridge will chill the butter and keep the scones from excess spreading in the oven.
- Don’t over-bake. Baked goods continue to cook even when pulled from the oven, so take them out when they’re lightly browned around the edges and just firm to the touch.
For a less sweet option:
Don’t use the glaze but rather serve with strawberry jam on the side!
More scone recipes you’ll enjoy:
Buttery Chocolate Almond Scones
Cinnamon Glazed Cranberry Apple Scones
Roasted Strawberry Buttermilk Scones with Strawberry Jam Glaze
Equipment
- Food Processor
- Mixing Bowl
- Baking pan
- Parchment paper
- Dough scoop
- Whisk
Ingredients
- 2-¾ cups all purpose flour
- ⅓ cup sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1 stick butter, COLD ½ cup, 4 ounces, frozen is preferred
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk approximately
- 2 cups chopped strawberries about ½" pieces
Strawberry Jam Glaze
- 2 cups powdered sugar
- ¼ cup strawberry jam
- lemon juice to thin glaze if needed
Instructions
- Roast the chopped strawberries in a 350° oven for about 20 minutes. Let cool while you make the scones.
- Put flour, sugar, baking powder and salt in the bowl of the food processor and whirl to blend.
- Cut the butter into 12 or so pieces, then add to the food processor. Pulse 10-12 times to cut in the butter.
- Pour mixture into a largish mixing bowl. If there are any large chunks of butter just smoosh them into the flour with your fingers.
- Crack the eggs into a 2-cup glass measuring cup. Add vanilla extract, then add buttermilk until the mixture reaches the 1-¼ cups mark. (This will be about ¾ cup.) Whisk together well.
- Add the egg mixture to the bowl of dry ingredients and fold in gently with a rubber spatula to combine. Gently fold in the cooled strawberries. If you see a lot of flour in the bottom of the bowl after you’ve stirred a few times you can add a little more milk to make a dough that’s moist but not wet.
- Chill the dough for about 30 minutes if you have the time. This step is optional but will greatly improve your scones!
- Preheat oven to 375°
- Scoop dough onto a parchment lined cooky sheet. This recipe makes about 12 scones using a 2 ounce scoop. If you don’t have a scoop use a spoon to plop the dough onto the tray.
- Bake for 25-30 minutes until nicely browned.
- Let scones cool for a few minutes while you make Strawberry Jam Glaze.
- Spoon glaze over the scones and serve!
Strawberry Jam Glaze
- Heat strawberry jam to melt, then whisk into powdered sugar to form a spoonable glaze. Thin with lemon juice if desired.
Notes
To Store
Store for several days in an airtight container at room temperature. Scones also freeze well (preferably without the glaze). Reheat briefly in microwave or for a few minutes in a toaster oven. NOTE: The Glaze will probably melt and run off when you reheat.For scone success:
- Use cold butter. Cold butter doesn’t get incorporated into the dough but rather stays in little pieces. When baked, the water in those little pieces releases steam, creating flaky layers and a crisp product.
- Mix gently. When you stir or mix a dough made with wheat flour, gluten develops. In bread this a wonderful thing, but in scones, not so much. For a tender scone, mix very gently and only as much as needed to bring the wet and dry ingredients together into a shaggy dough.
- Chill before baking. Just a short time in the fridge will chill the butter and keep the scones from excess spreading in the oven.
- Don’t over-bake. Baked goods continue to cook even when pulled from the oven, so take them out when they’re lightly browned around the edges and just firm to the touch.