Buttermilk scones and fresh strawberry

Signed by: Edd Kimber

Prep work



Strawberry time!

An American style scone made with buttermilk and strawberries, they are easy to make and a great weekend treat. Soft and tender, packed full of strawberries, these scones are great on there own or served with a little jam and cream.


  • 325 g plain flour
  • 100 g ground almonds
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 80 g caster sugar
  • 250 ml buttermilk
  • 250 g strawberries, hulled and diced

To make the scones preheat the Artisan Multi Purpose Oven to 180°C (160°C fan) and line a baking tray with parchment paper.

Dice the butter into 1cm wide pieces and place into a bowl, placing into the freezer for about 15 minutes or until the butter is very firm. Once fully chilled place the flour, almonds, baking powder, baking soda, salt and sugar into the bowl of the Artisan Food Processor and pulse a few times to combine. Remove the butter from the fridge and place into the Food Processor. Pulse the mixture two or three times, just until the butter is broken into small pea sized pieces (freezing the butter and using the Food Processor keeps the butter very cold meaning a light scone). Tip the scone mixture into a large bowl and make a well in the middle. Pour in the buttermilk and the strawberries and using a spatula gently mix together until the mixture comes together into a dough.

Turn the dough out onto a floured worksurface and gently knead together until the dough is uniform. Place the dough onto your baking tray and press into a flat round, about 1-inch thick. Use a sharp knife to cut the dough into 8 triangles. Brush the scones with a little milk and then place into the oven to bake for 30-35 minutes or until golden brown.

Remove the tray from the oven and allow the scones to cool before serving.


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