I absolutely love scones. They are probably one of my favorite things to bake. Just enough sweetness to satisfy that sweet tooth, but not too much to feel guilty. I have tried sooo many recipes it’s ridiculous. I like this recipe because of the unique flavor combination. I snipped the rosemary from my garden and strawberries are in season here in Florida, so I thought why not? I bought a bunch of organic lemons and needed to use them up so I added some lemon rind as well. The first time I made them they were a little wet so I decided to decrease the buttermilk.
The temperature for baking scones can be very tricky. You need the oven hot enough to give them that first lift to rise–but not too hot so they might burn. Also I’ve noticed through the years that if you leave them in the oven too long they will begin to deflate! When you take anything small out of a hot oven, whether it is cookies, muffins or cupcakes they will continue to bake for a little while. I have always had the problem of overbaking things and have to force myself to stick to the allotted time….. so hard for me!!!
1 cup plus 2 T ap flour
1 cup whole wheat pastry flour
3 T sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chopped strawberries, fresh or frozen
6 Tablespoons butter
1 tsp grated lemon rind
1 tsp chopped fine rosemary
1/2 tsp vanilla
2/3 cup buttermilk
1 T cream (or milk)
raw sugar for sprinkling on scones before baking
STIR flours, baking powder, baking soda, sugar and salt together in medium bowl. Cut in butter until crumbly and well incorporated.
Toss in strawberries and gently stir with hands.
In small bowl combine lemon rind, rosemary, vanilla and buttermilk.
Add all at once to dry ingredients and fold in just until blended. Turn out onto well floured surface and pat into small rectangle. Fold into threes. Left side into center, then right side into center over that.
Keeping surface well floured, pat dough into 3″ x 18″ long rectangle.
Cut into triangles. You should get about 11 to 12 scones.
Place on baking sheet and brush tops with cream. Sprinkle raw sugar over each scone and bake in oven for 15 to 20 minutes until lightly golden
Remove from oven, and serve warm. They are so moist and delicious and the rosemary is so subtle you will hardly know its there!! Enjoy!!!