FOOD AND WINE – MARCH 2011
1 1/2 cups of all-purpose flour
1 ½ cups whole wheat pastry flour
¼ cup plus 2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick cold unsalted butter, cubed
1 ¼ cups buttermilk, plus more for brushing
1 ½ cups sliced strawberries
2 tablespoons raw sugar (turbinado) sugar if you’ve got it
Preheat oven to 400
Line two baking sheets with parchment paper
In a large bowl combine the all-purpose and whole-wheat pastry flours with the granulated sugar, baking powder, baking soda and salt
Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal.
Stir in the buttermilk and carefully fold in the strawberries
Using an ice cream scoop or a large spoon make 16 mounds of dough on the baking sheets
Brush the scones with the reserved buttermilk and sprinkle on the sugar
Bake in the upper and lower thirds of the oven for 30 to 35 minutes, until the scones are golden and cooked through… shifting the pans from front to back and top to bottom halfway through baking.
Let the scones cool on a rack for 30 minutes