I had some leftover strawberries hanging out in the fridge this morning that were crying out to be used before they left the world of edible food. I made some strawberry cupcakes last week and didn't use quite the whole 2 pounds. That recipe still needs some tweaking, but this one is ready for you right now. Simple, satisfying baked goods are within reach- even on a weekday morning.
Since it's just the two of us, I've been trying to halve recipes and make sweet treats on a smaller scale. I give a lot of what we eat away, and I'm sure my neighbors enjoy it, but there's something lovely about just making enough for your family.
Start with whole wheat flour, salt, sugar, baking powder, and baking soda. Stir to combine.
Drizzle in the canola oil.
Stir to create a crumbly mixture.
Pour in the buttermilk and dump in the strawberries.
Stir gently to combine. It's ok if the batter is a bit lumpy.
Using a 1/3 cup as a scoop, create 5 similarly sized scones on your cookie sheet. Bake for 15 minutes in your 400 degree oven. Remove and cool on a cookie rack.
And that's it! They are crispy on the outside and fluffy on the inside. Naturally sweet strawberries dot the pastry.
I ate mine with a bit of salted butter.
If you wanted to make this a simple dessert, you could increase the sugar to 1/2 cup and the strawberries to 3/4 cup. Split and serve these with whipped cream for instant strawberry shortcake! Strawberry season is upon us- enjoy!
Strawberry Buttermilk Scones
Adapted from How to Cook Like Your Grandmother
1 1/2 cups whole wheat flour
1/4 cup sugar
1/2 tsp salt
1 1/4 tsp baking powder
1/4 tsp baking soda
1/3 cup canola oil
1/2 cup buttermilk (or scant half cup regular milk + 1/2 tbsp apple cider or white vinegar/lemon juice)
1/2 cup strawberries, cleaned and diced
Preheat oven to 400 degrees.
Combine the flour, sugar, salt, baking powder, and baking soda. Whisk to combine. Add the canola oil and stir to create a crumbly mixture.
Add the strawberries and buttermilk and stir until combined. It's ok if it's a bit lumpy.
On a lightly greased cookie sheet, use a 1/3 cup scoop to measure out 5 scones.
Bake 15 minutes. Cool on a cookie rack.