So it has been a while since my last post and have missed sharing recipes with you guys. It’s been an hectic few months and I have had a lot going on and I can’t wait to share some of the projects here in due time. This recipe is inspired by some scones that I used to have ( and absolutely love) at my favorite breakfast joint a while back. I love having these for breakfast and I find them incredibly satisfying for my sweet tooth but at the same time not too sugary.
They are soft and buttery with a slight tang from the strawberries which gives them the amazing sweet and sour flavor. I decided to use buttermilk for this recipe because I love how it moisturizes the dough it also helps the scones to rise better and stay fluffier and lighter without being airy and dry. It’s also so easy to whip up and with just a few ingredients you are ready to go! If you are tired of boring bland breakfast and you are in the mood for a sweet treat then this one’s for you.
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup sugar
- 2 tsp. poppy seeds
- 1/2 cup cold butter (cubed)
- 1/3 cup buttermilk
- 1 cup chopped strawberry
- 1 egg
- 1 tsp vanilla essence
Preheat oven to 2ooÂ°c and line your baking sheet with parchment paper.
Combine flour, baking powder, salt and sugar in a large bowl. Add butter into the flour and use your hands to mix till it resembles coarse meal. Then mix in the chopped strawberries and poppy seeds.
In a small bowl, lightly beat the egg, butter milk and vanilla essence together then pour into the dry ingredients and blend till a sticky dough forms (try not to over mix).
Turn onto a lightly floured surface and roll out to Â½ inch thickness then slice like a pizza into 8 equal wedges ( or more if you prefer smaller ones)
Transfer to the prepared baking sheet and bake in oven for 15 minutes or until golden brown.
While the scones are baking,make the glaze by mixing 1 cup powdered sugar and 1-3 teaspoons milk (enough to make a glaze). Allow the scones to cool then drizzle the glaze on top right before serving.
These are best eaten warm with a cup of tea.