The season for strawberries is finally here!!! At least in the markets; even farmers' markets. These are obviously hot house fruits because the weather, even in June is a bit erratic. Lovely, all around but certainly not high Summer as it you would expect it to be. My own wild berries in the yard are still flowering and just barely fruiting (see below for blackberry photos).
Nevertheless, I am not complaining. I love that this is start of a bounty of produce that overflow in the markets and so many more options in vegetables, than dreary root vegetables. Don't get me wrong - I love potatoes and carrots and all that, and I am trying to grow potatoes myself. But, after six months with limited choice of vegetables, my heart really yearns for color, flavor and textural variety. Now I can dream of making stuffed courgettes or even a simple salad of ripe tomatoes sprinkled with sea salt and drizzled with olive oil... Oh! the joy.
Yet, first come the strawberries; before the rest. Therefore, they are indeed one of my favorites to see in a farm stand. :)
Given the straddling seasons and because lemons are always cool, I paired the berries with hints of citrus from the fragrant zest for these scones. They are light, full of flavor and so so crumbly and soft. The perfect way to start a good day!
Strawberry Lemon Scone Dough
Sweet Scone + Savory Filling
I personally loved the combination of the sweetness from the strawberry and sweet scones with the salt of smoked salmon and lemony-ness of doused avocado. But, I will caveat that it is an adventurous combination!
Strawberry and Lemon Whole Wheat Scones
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup sugar
1-1/4 tsp baking powder
7 T cold, salted butter, cut into small cubes
1/2 cup buttermilk
1/2 -3/4 cup fresh or frozen strawberries, sliced
zest of 1 lemon
1 egg, whisked with a little water for the egg wash
Preheat oven to 400F.
In a bowl, sift together the flours and baking powder. Add in the sugar. Add the butter cubes and lemon zest. Using the tips of your fingers rub the butter into the flour mixture creating a meal-y texture. Gently stir in the strawberry pieces being careful to not bruise the fruit.
Add the buttermilk and bring the mix together into a rough dough. Without kneading, collect the mixture into a ball.
Turn dough out onto a lightly floured surface and pat into a one inch thick disk. Cut into 4 or 6 quarters (I recommend 6 with this recipe. They come out large!).
Transfer to a baking tray lined with parchment and place them separated by an inch or more. Brush lightly with egg wash and bake for 15 minutes, until tops are golden and crusty, yet lightly springy to touch.
Cool on rack for a few minutes before serving. Best served warm with butter.