HAPPY FEBRUARY VACATION!
I can’t tell you how happy I am to have this lovely week off of school. It may be freezing outside, but it’s really, really nice to have some time to be free of all the stresses of school and homework.
That being said, it’s still a pretty busy week! I’ll be competing in 3 meets for high school gymnastics, and am also spending a few days to start looking at colleges. No worries, there will be plenty of time for baking too!
This is one of my absolute FAVORITE recipes to make. I’ve been whipping up batches of these scones since 6th grade, when I first started to get into baking and my mom got the recipe from one of her friends at work. I loved making simple things, like cookies and muffins, so this was a little bit more challenging for the budding baker 🙂
Everything you could possibly want in a scone is here. They’re light, fluffy, and just slightly crisp on the outside. When I brought the scones to school as a snack for my middle school classes, I have vivid memories of one kid who regularly ate 5 or more. They’re THAT good.
Now that I’m past those awkward middle school days, scones make a great quick breakfast or on-the-road snack. Especially for our longer gymnastics meets, which can go for 4 hours or more, it’s nice to have something light to eat between events. You can only eat so many granola bars, so scones are a great way to switch things up. Clearly the food strategy worked this past weekend, because I placed on two events in the league championships!
I think I’ll definitely be packing a scone or two for team states this Saturday. Wish us luck!
Strawberry Buttermilk Scones
Adapted from the personal recipe of John Johnson
Makes 24 scones
3 cups of unbleached all purpose flour
1 cup of whole wheat pastry flour
1 tablespoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
2/3 cup of sugar
20 tablespoons (2+1/2 sticks or 1+1/4 cups) of cold unsalted butter, cubed
1 cup of cold buttermilk
1 tablespoon of vanilla extract
1 cup of strawberries, hulled and cut into 1/4ths or 1/8ths
3 tablespoons of uncooked oats (optional)
Preheat the oven to 400 F. Line 2 baking trays with a silpat or parchment paper, or spray with nonstick spray.
Combine all the dry ingredients in a food processor and pulse several times to mix. Next, add in all the butter and run on low for 15 seconds. Continue pulsing until there are no more chunks of butter and the mixture looks like moist crumbs. Do not over mix! Dump the crumb mixture into a large bowl.
In a small bowl, whisk the eggs, then add the buttermilk and vanilla. Stir in the strawberries. Pour it all into the bowl with the flour-butter crumbs. Stir with a wooden spoon or spatula to mix until the batter is just combined. Again, DON’T OVER MIX.
Use an ice cream scoop to measure the scones, placing each scoop 2 inches apart on the prepared tray. Sprinkle each scone with a few of the uncooked oats, if desired. Bake for 18-22 minutes. Let cool, then enjoy!