Well…hi! I bet you’ve been wondering where I’ve been for the past few months. The answer is, I’ve been here, but unfortunately, my kitchen has not.
Or maybe fortunately because now, it’s brand new and better than ever. My boyfriend Jim and I decided to renovate the kitchen last year after we both got sick of the old one. I picked everything out, we finally got the installer to come at the end of February, and this week, the last coat of paint went on. Here are before and after pics:
It’s pretty crazy to think about how far the kitchen has come. Right now, I’m savoring every minute. Everything is beautiful and new, but best of all, it’s functional, so I don’t feel like I’m cooking or baking in a cramped space.
Which brings me to these fresh strawberry buttermilk scones. They’re not the first thing I baked in my new kitchen; I actually made my oatmeal chocolate chip cherry cookies because they’re my go-to, and I like to have a batch in the freezer to bake at any time. But these scones are the second thing I baked, AND they’re a new creation…so I guess they’re right at home in the new kitchen.
It’s no secret to anyone who knows me that I love strawberries. I wait for strawberry season the way children wait for Christmas. I go to the farmers’ market every Saturday in April and May, hoping that I see the elusive berries. Last weekend, I finally saw a pint of strawberries and I could barely contain my excitement. I bought two and made these strawberry buttermilk scones.
A lot of scone recipes call for heavy cream in the batter, which is great. The cream produces a soft, pillowy scone, kind of like cake. They’re the kind most people are used to eating. But using buttermilk produces a whole different scone that’s craggy and imperfect on the outside, but tender on the inside. There’s also a slightly tangy flavor, which pairs well with sweet berries and sugar.
These scones are my new go-to breakfast item. The recipe is easy and you can sub in any fruit you like or that’s in season. I like to have mine with a cup of coffee in the morning, but they’re also good anytime…just ask Jim, or the trail of crumbs that appeared around the house throughout the day as he ate them.
Here’s a song to get you started on your fresh strawberry scone journey.
Fresh Strawberry Buttermilk Scones
360 g all purpose flour
1 Tbsp baking powder
1 tsp baking soda
Large pinch of salt
¼ cup + 2 Tbsp (80g) granulated sugar
Zest of one lemon
170 g unsalted butter, cut into cubes and frozen
225 g fresh strawberries, sliced
1 tsp vanilla bean paste
3/4 cup cold buttermilk
turbinado sugar, for sprinkling
Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper and set aside.
Whisk together the dry ingredients. Scatter the butter cubes on top and use your hands or a pastry cutter to work the butter into the flour mixture. When you’re done, the butter should be in pieces the size of small peas and beans.
Make a hole in the dry ingredients and add the lemon zest, buttermilk, and vanilla paste. Use your hands or a spatula to mix until the ingredients barely come together. *Do not* overmix. Add the strawberries and mix again lightly to incorporate.
Turn the dough out onto a lightly floured surface and knead it a few times until it comes together. Pat the dough into a circle that’s about 2 inches high. Cut the circle into triangles. Place the triangles on the prepared baking sheet and sprinkle with turbinado sugar.
Bake the scones for 25-30 minutes until they’re golden on top and firm to the touch. Remove them from the oven and let them cool for a few minutes on the baking sheet, then the rest of the way on a wire rack. Enjoy!