Tea Scones With Strawberries

This scone recipe is from our Canadian friend and former host of At Wit’s End B&B in Banff. Great for breakfast with fresh strawberries!

Barbara Christou’s Tea Scones

Ingredients:

  • 1 C white flour
  • 1 C whole wheat flour
  • 3 T sugar
  • 1/4/tsp salt
  • 3/4 tsp baking soda
  • 1 1/2 tsp cream of tartar
  • 5 or 6 T chilled butter
  • 3/4 C buttermilk *

(optional, if you don’t have any strawberries: 1/2 C raisins or craisins)

Directions:

  1. Preheat oven to 425 F.
  2. Mix dry ingredients.
  3. Cut in butter until mixture resembles coarse cornmeal.
  4. Add buttermilk (and dried fruit if needed) and knead lightly 8 or 10 times. (If you over-knead them, they’ll be like hockey pucks.)
  5. For small scones, divide dough into 2 balls and roll into circles about 3/4″ to 1″ high.
  6. Cut each circle into 6 pieces.
  7. Bake on lightly greased baking sheet about 9 to 12 minutes, or until lightly browned on bottom.
  8. Serve hot with fresh strawberries and vanilla yogurt** or whipped cream.

* If you don’t have any buttermilk handy, put 1 T cider vinegar at the bottom of a measuring cup and add 3/4 C milk. Let stand for a few minutes to allow it to clabber, then use as you would buttermilk.

**You can make your own (healthier) vanilla yogurt by adding vanilla and a touch of sugar to plain lowfat or nonfat yogurt.

Enjoy,
Callie Mack

What do you think?