Strawberry Poppy Seed Scones
The other day I woke up and my (monster-size) son was there, in the kitchen, hungry. (When ISN’T he hungry?) “There’s NOTHING to eat, Mom!” he exclaimed.
Of course there are lots of things to eat in my house … I don’t think there will ever be any shortage of food around here, but he had eaten all his favorites and couldn’t think of anything we had that he wanted.
“FINE … can you make me some scones?” … I had just woken up and was going for a cup of tea, but I said I would. Scones are easy, and they are great for taking the edge off teenage hunger. He ate half the batch for breakfast with a quart of milk. I had one with my tea, my daughter had two. The rest went to work with me the next day.
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/3 cup granulated sugar
- 2 teaspoons poppy seeds
- 6 tablespoons chilled butter, cut into little pieces
- 1 1/2 - 2 cups chopped strawberries (it's ok to use frozen berries, but thaw them only just enough so you can chop them, but they're not too soft and juicy to add to the batter)
- 1 egg
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar
- Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
- In a bowl combine flour, baking powder, baking soda and salt. Stir in the sugar and poppy seeds.
- Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!) Add the strawberries to the flour mixture and toss lightly to coat.
- In a separate bowl, whisk the egg, then stir in the buttermilk, and vanilla and stir to mix all together.
- Stir the egg mixture into the flour mixture and mix until just blended (dough will be soft and wet).
- Dust the dough with a bit more flour and, either on a floured surface or directly in the bowl, knead lightly 3-4 times. Either on a floured surface or directly on the baking sheet, pat or roll dough into a circle about 1/2 inch thick. Cut the dough into wedges. If desired, separate the wedges so they each bake separately (or you can bake them all together and cut later). Sprinkle scones with the coarse sugar. Bake scones for 12-14 minutes or until golden brown. Remove from oven and let cool a bit.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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