It rained all weekend, which gave the boy and I the perfect excuse to watch the new season of Arrested Development on Netflix.
We haven’t finished yet (12 episodes out of 15 in), but we freaking LOVE it so far!! So many great jokes already from this season…roofies, ferrile Jesus, face recognition disease, “I don’t want them”, sex offender, and so, so, many more. I’m kind of freaking out.
If you’re not into Arrested Development, I get it! In fact, when I first started watching it I stepped away for a little while since I didn’t really know what on this sweet, heavenly, planet, was going on. BUT! I soon watched it again, fell in love, and like many others have been anxiously awaiting its return for seven years.
On Sunday morning, with the rain beating the outside windows, P- and I curled up with a warm blanket, a coffee in hand, and two of these scones to start our day. These scones are magical. For reals…so, so, good!
They have a delicious strawberry & buttermilk dough, an almond glaze, and are topped with toasted almonds to make them pretty. Right out of the oven these are the absolute best!
They come together quite quickly. You’ll need to preheat your oven to 400 degrees F and line two baking sheets. Then, in a large mixing bowl, whisk together both flours with sugar, baking powder, baking soda and salt. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse meal. Stir in the buttermilk until just incorporated.
Gently fold in the sliced strawberries.
Using an ice cream scoop or large cookie scoop, scoop the dough into 14 or 16 mounds on the prepared baking sheets.
Brush the scones with buttermilk and sprinkle with the turbinado sugar.
Bake in your oven until the scones are golden and cooked through, remembering to rotate the pans (about 30 minutes). Remove from oven and let cool on a wire rack for 30 minutes.
While the scones are cooling, toast almonds until golden, and prepare the almond glaze.
Drizzle the scones with the glaze, then top with the toasted almonds. Let dry for 10 minutes, then serve.
- 1 1/2 cups all-purpose flour
- 1 1/2 cups pastry flour
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 1/4 cups low fat buttermilk, plus more for brushing
- 1 1/2 cups sliced strawberries
- 2 tbsp turbinado or raw sugar
- 1/2 cup sliced almonds
- 2 cups confectioners' sugar
- 3 tbsp buttermilk
- 1/2 tsp pure almond extract
- Preheat the oven to 400 degrees F and line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, whisk together both flours with the granulated sugar, baking powder, baking soda and salt. Using a pastry blender (or your fingers), cut in the butter until the mixture resembles coarse meal. Stir in the buttermilk until just incorporated, then gently fold in the sliced strawberries.
- Using an ice cream or large cookie scoop, scoop the dough into 14-16 mounds on the prepared baking sheets. Brush the scones with buttermilk and sprinkle with the turbinado sugar.
- Bake in the upper and lower thirds of the oven until the scones are golden and cooked through, rotating the pans from front to back and top to bottom halfway through baking. This should take about 20 to 30 minutes, but keep an eye on them as the berries have a tendency to burn. Remove from oven and let cool on a wire rack for 30 minutes.
- Meanwhile, lower the oven temperature to 350 degrees F. Spread the almonds in a thin layer on a small baking sheet and toast for about 8 minutes, until just golden. Remove from oven and let cool.
- To prepare glaze, in a small bowl, whisk the confectioners' sugar with the buttermilk, almond extract, and salt.
- Drizzle the scones with the glaze, then top with the almonds, pressing if necessary to adhere. Let dry for 10 minutes, then serve.
-pastry flour is finer than regular flour and produces a lighter scone. If you don't have any, substitute all-purpose instead.
-these are best enjoyed the day they are made.