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.
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.