Ravenous Fig

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Strawberry-Almond Buttermilk Scones

[caption id="attachment_612" align="aligncenter" width="540" caption="These scones are the perfect combination of crunchy, sweet, and wholesome. Get them while they're hot!"][/caption]

Crazy weeks have a tendency to make me… well, a little bit crazy. I'm constantly analyzing, constantly predicting what will happen next (and probably constantly wrong)! It's hard to think about what to make for breakfast when there's a four foot monkey on my back. Which is why last weekend was so nice — I woke up in the morning from a dream about these lovelies, and I had to make them.

Somehow baking has this way of bringing me back down to earth. Maybe it's the exactness of the knife scraping extra flour off the cup measure to make precise, scientific measurements (what, you don't do that?); maybe it's the chemistry that happens when leavening agents mix with a handful of raw ingredients to produce something smile-inducing. Either way, these scones marked the beginning of a perfect Sunday last week.

Toasted Almonds for Strawberry Buttermilk Scones The last scone

It's a happy thing when fate smiles upon us and all of the ingredients for a recipe are hanging out in our kitchen just waiting for us to swirl them together into a masterpiece of foodstuff. Whole wheat pastry flour, the last of a somewhat questionable carton of buttermilk, even turbinado sugar were all standing by when I stumbled down the stairs into the kitchen in my PJs and a nappy hairdo.

An hour later I had some of the most delicious — dare I say moist — scones I've ever tasted. We brought some extras with us to the park to give to Jon and Kendra, who promptly inhaled them after changing Ezra's third public diaper explosion of the day. Success.

Strawberry-Almond Buttermilk Scones

These scones are incredibly delicious the first day; if you plan on keeping them longer, store them in a container in the refrigerator for 2-3 days and rewarm in the toaster oven.

Scone Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat pastry flour
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick cold, unsalted butter, cubed
  • 1 1/4 cups buttermilk, plus more for brushing
  • 1 1/2 cups sliced strawberries
  • 2 tablespoons turbinado sugar (also called Sugar in the Raw)

Topping

  • 1/2 cup sliced almonds
  • 1 cup confectioners' sugar
  • 3 tablespoons buttermilk
  • 1/4 teaspoon pure almond extract
  • Pinch of salt

Scone Preparation

Preheat the oven to 400° and line 2 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 (little pebbles? — never know how to describe this). Stir in the 1 1/4 cups of buttermilk and carefully fold in the sliced strawberries. (I needed about 1/4 cup of extra buttermilk to

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