Strawberry Buttermilk Scones Skillet
Friends, I couldn’t be more excited about the arrival of spring. I’m ready for lighter and brighter dishes, and fresher fare that helps me forget about the cold winter here. Scones are a super treat for a brunch or shower and the best way to celebrate the sunshine! I’ve had a serious love of scones for a long, long time, and these Strawberry Buttermilk Scones are at the top of the list! These scones are so moist, with a really tender crumb and a burst of strawberries with every bite. I’ve yet to meet a person who doesn’t love these!
Strawberry Buttermilk Scones Skillet on a Sunshine Day
Usually I like to double the recipe and bake them on a sheet pan, but this time I decided for a quick treat I would just make a small batch and throw them in the skillet. I prepped the dough, left it in the skillet and placed it in the fridge while I headed out for a quick errand. Then I baked them off that afternoon while we were eating lunch. The strawberries were a market find, and so gigantic and sweet. While they were baking, the sun was streaming in through the kitchen and the house smelled so incredible. It was just one of those days when I was feeling so happy about the change in weather. I glazed them (twice!) while they were still warm and we had a bite of the Strawberry Buttermilk Scones with an afternoon tea. Let me tell you friends, this is one delicious snack or breakfast bread. I promptly wrapped a few warm ones up to share with friends because I knew there was a good chance we would eat the whole skillet!
Did you know scones are one of the best items to have in your freezer? The dough comes together so easily, and is very versatile (think lemons and blueberries too!). I love adding fresh fruit to the dough when I can and I generally double up so that I can leave some unbaked Strawberry Buttermilk Scones in the freezer. They are a breeze to throw in the oven if company stops by unexpectedly!
Strawberries, sunshine and sharing with friends sounds like a good way to kick off spring to me!
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Try these other strawberry recipes:
- Rhubarb Strawberry Crisp
- Strawberry Cheesecake Hand Pies
- Sugared Strawberry Mini Donuts
- Strawberry Cheesecake Popsicles
- Strawberry Apple Cinnamon Fruit Leather
- 2 cups flour
- ½ cup sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup butter, frozen
- ½ cup buttermilk
- ½ cup sour cream
- 1 egg
- 1¼ cup chopped strawberries
- 11/2 cups powdered sugar
- 2 tbsp. strawberry jam
- 1 tsp milk
- Preheat oven to 400 degrees.
- In a large bowl, mix the flour, sugar, baking powder, soda, and salt with a fork. Use a cheese grater to grate the frozen butter into the flour mixture. Mix gently, using the fork, to coat the butter with the flour mixture.
- In a separate small bowl whisk together the buttermilk, sour cream and egg. Make a well in the center of the flour mixture and pour buttermilk mixture in. Mix gently with the fork, to incorporate.
- Using floured hands, knead dough on a floured surface, maximum 10 times. The idea is to knead very little to keep that butter cold. As best you can, knead in the strawberries. Pat the dough into a circle about 7 inches in diameter. Score the dough into eight even wedges, but still keep it in the circle shape. Place the scones into a well seasoned skillet (a circle of parchment on the bottom works well too) and bake for about 25-30 minutes, until dough is cooked and scones are golden.
- While the scones are baking, mix the powdered sugar, jam and milk into a smooth glaze. Once scones are baked, let them cool for about 10 minutes and drizzle with the glaze while they are still warm.
- If you don’t have a skillet, you can use a round cake pan, lightly sprayed with baking spray, or bake the scones on a cookie sheet lined with parchment.
- Scones freeze exceptionally. Roll a batch and freeze on a cookie sheet (before baking). Simply bake from frozen, adding additional time as needed.
- Make a double batch, baking one up now and freeze the other for later.