Crisp on the outside, moist inside, and fruity all throughout—these scones give you a tasty reason to rise and shine. Freeze-dried strawberries have a super-concentrated berry flavor; they work great here because, unlike fresh fruit, they don’t let off any moisture as they cook. They can be rather expensive at specialty markets, but I have discovered that Target now carries them at a much lower price; look for their Simply Balanced line with the dried fruit.
5 tablespoons chilled butter, cut into small pieces
1 ounce freeze-dried strawberries
2/3 cup nonfat buttermilk
3/4 teaspoon vanilla extract
1/2 cup powdered sugar
2 1/2 to 3 teaspoons fresh lemon juice
Est. added sugars 14g
How to Make It
Preheat oven to 400°F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour,granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives (or your fingers) until mixture resembles coarse meal. Add strawberries; toss to combine. Combine buttermilk and vanilla; drizzle over flour mixture. Toss with a fork until dough comes together; knead lightly in bowl to bring dough together.
Turn dough out onto a lightly floured surface; pat dough out into a 7-inch circle. Cut dough into 8 equal wedges. Arrange dough wedges on a parchment-lined baking sheet. Bake at 400°F for 15 minutes or until lightly browned. Cool slightly.
Combine powdered sugar and lemon juice, stirring until thick and smooth; drizzle over scones.
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Also appeared in:
Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice