Dear Mother Nature:
I’m not sure if maybe you’re a little confused or something, but this is Washington, DC not Washington State. We here in the District can’t stomach all this rain. We’re ill-equipped to deal with flash flood warnings, even if we are sitting on what was once swamp land. I appreciate you trying to clean out all the pollen and you know, big ups to you for solving our draught problems from last year. But I really, really miss the sun and would like to be able to walk home from the metro without getting my pants wet.
Look, I get you have a job to do…flowers and plants to water and all. But I’m thinking you’re overwatering them and we’ve all frankly had enough. I’m not making threats or anything but let’s just say I may know what’s going on with you and Father Time…and I may have potentially embarrassing pictures. So either cut it out or your intimate moments with F.T. will be splayed all over the internet. Dig?
To show good faith, I’m willing to give you a batch of these lovely scones as a peace offering. They’re a testament to your lovely strawberries that are all over the farmers markets now. And they’re hella good when reheated in the microwave (wait, do you use a microwave or are you like those Top Chef Masters from last night?). All I ask is that you stop with the rain and the thunderstorms and the clouds reminiscent to the final showdown scene from Ghostbusters. Capiche?
1 cup strawberries, hulled and diced into bite sized morsels
3 cups all purpose, unbleached flour
1 tablespoon baking powder
½ teaspoon baking soda
½ cup sugar, plus a little more for dusting the tops of the scones
½ teaspoon kosher salt
1 ½ sticks unsalted butter, cold and cut into cubes
1 cup buttermilk
For the egg wash: whisk together one egg and a tablespoon of water
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Sift together the dry ingredients into a mixing bowl. Add the butter cubes and work the butter into the dry ingredients until a crumbly texture is created. Make sure the strawberries are drained of any juices and then add them to the flour mixture. Using a fork, stir the strawberries into the flour mixture. Add the buttermilk and continue stirring with a fork until a dense dough is formed.
Transfer the dough to a floured surface and gently knead it a little until it’s a uniformed dough. If any of the strawberries poke out of the dough while kneading, simply poke it back into the dough. Using a floured rolling pin, roll out the dough until it’s about an inch thick. Then cut out triangular wedges from the dough (or you can just rip off circular hunks like I did…because I’m too impatient to cut out shapes from dough). Place the scones on the baking sheet and brush each of them with the egg wash. Sprinkle each scone with a bit of sugar. Bake for 15 to 20 minutes or until golden brown.Print This Recipe