Soft Boil Stories

Tag: buttermilk scones

  • Strawberry Scones (Buttery, Tender, Bursting with Berries)

    Strawberry Scones (Buttery, Tender, Bursting with Berries)

    Strawberry scones are the perfect morning treat. Flaky, buttery, packed with sweet berry pockets. Crispy edges. Tender centers. Lemon glaze on top. Better than any coffee shop. And you don’t have to wait in line.

    Ingredients

    Makes 8 scones.

    • 2 cups (250g) all-purpose flour
    • ⅓ cup (65g) granulated sugar
    • 1 tbsp baking powder
    • ½ tsp salt
    • ½ cup (115g) cold unsalted butter, cubed
    • ½ cup (120ml) cold buttermilk (or milk + 1 tsp vinegar)
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 cup (150g) fresh strawberries, diced (or frozen, not thawed)

    For the Lemon Glaze:

    • ½ cup (60g) powdered sugar
    • 1-2 tbsp lemon juice

    Step-by-Step Instructions

    Step 1: Preheat & Prep

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

    Step 2: Mix Dry

    1. Whisk flour, sugar, baking powder, and salt. Cut in cold butter until mixture looks like coarse crumbs.

    Step 3: Add Wet & Berries

    1. Whisk buttermilk, egg, and vanilla. Pour into dry mixture. Stir until just combined (don’t overmix). Gently fold in strawberries.

    Step 4: Shape & Cut

    1. Turn dough onto a floured surface. Pat into an 8-inch round (about 1 inch thick).
    2. Cut into 8 wedges. Place on baking sheet (2 inches apart).

    Step 5: Bake

    1. Bake 15-18 minutes until golden brown.

    Step 6: Glaze & Serve

    1. Whisk powdered sugar and lemon juice until smooth. Drizzle over warm scones.
    2. Serve immediately. Devour with coffee or tea.

    Summary

    Prep Time: 15 min | Bake Time: 18 min | Total: 33 min

    Yield: 8 scones | Difficulty: Easy

    Storage Notes

    Best day-of. Freeze unbaked scones for 3 months. Bake from frozen (add 3-5 minutes). Baked scones freeze well for 2 months. Reheat in oven at 350°F for 5-7 minutes. Never microwave — scones dry out.

  • Raspberry Scones: Tart, Buttery, Bakery-Worthy

    Raspberry Scones: Tart, Buttery, Bakery-Worthy

    Raspberries + butter + sugar = scone perfection.

    These are tender, flaky, and bursting with tart raspberries. A crunchy sugar top. 30 minutes. No bakery trip required. Your kitchen just became a pastry shop.

    Ingredients

    Makes 8 scones.

    • 2 cups all-purpose flour
    • ⅓ cup granulated sugar
    • 1 tbsp baking powder
    • ½ tsp salt
    • ½ cup cold unsalted butter, cubed
    • ½ cup cold buttermilk (or milk + 1 tsp vinegar)
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 cup fresh or frozen raspberries (don’t thaw if frozen)
    • 1 tbsp turbinado sugar for topping

    Step-by-Step Instructions

    Step 1: Preheat and Prep

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

    Step 2: Mix Dry Ingredients

    1. Whisk flour, sugar, baking powder, and salt.
    2. Cut in cold butter until mixture looks like coarse meal.

    Step 3: Add Wet Ingredients

    1. Whisk buttermilk, egg, and vanilla. Pour into dry mixture. Stir until just combined.
    2. Gently fold in raspberries (don’t crush them).

    Step 4: Shape and Cut

    1. Turn dough onto floured surface. Pat into an 8-inch circle (1-inch thick).
    2. Cut into 8 wedges. Place on baking sheet.
    3. Sprinkle with turbinado sugar.

    Step 5: Bake

    1. Bake 15-18 minutes until golden brown.
    2. Cool 5 minutes. Serve warm.

    Summary

    Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 25-30 minutes

    Yield: 8 scones

    Difficulty: Easy

    Storage Notes

    Room Temp:

    Store in an airtight container for 3 days.

    Freezer Friendly:

    Freeze unbaked cut scones for 3 months. Bake from frozen at 400°F for 18-20 minutes.

    Pro Tip:

    Use frozen raspberries straight from the freezer. They hold their shape better.

  • Blueberry Scones: Buttery, Flaky, Berry-Bursting

    Blueberry Scones: Buttery, Flaky, Berry-Bursting

    Scones get a bad rap. Dry. Dense. Crumbly. Not these.

    These are tender, buttery, and bursting with juicy blueberries. Topped with crunchy sugar. 30 minutes. Your coffee just found its soulmate.

    Ingredients

    Makes 8 scones.

    • 2 cups all-purpose flour
    • ⅓ cup granulated sugar
    • 1 tbsp baking powder
    • ½ tsp salt
    • ½ cup cold unsalted butter, cubed
    • ½ cup cold buttermilk (or milk + 1 tsp vinegar)
    • 1 large egg
    • 1 tsp vanilla extract
    • 1 cup fresh or frozen blueberries (don’t thaw if frozen)
    • 1 tbsp turbinado sugar for topping

    Step-by-Step Instructions

    Step 1: Preheat and Prep

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.

    Step 2: Mix Dry Ingredients

    1. Whisk flour, sugar, baking powder, and salt.
    2. Cut in cold butter using pastry blender or fingers until mixture looks like coarse meal.

    Step 3: Add Wet Ingredients

    1. Whisk buttermilk, egg, and vanilla. Pour into dry mixture. Stir until just combined.
    2. Gently fold in blueberries (don’t overmix or they’ll bleed).

    Step 4: Shape and Cut

    1. Turn dough onto floured surface. Pat into an 8-inch circle (1-inch thick).
    2. Cut into 8 wedges. Place on baking sheet.
    3. Sprinkle with turbinado sugar.

    Step 5: Bake

    1. Bake 15-18 minutes until golden brown.
    2. Cool 5 minutes. Serve warm.

    Summary

    Prep Time: 10 minutes | Cook Time: 15-18 minutes | Total Time: 25-30 minutes

    Yield: 8 scones

    Difficulty: Easy

    Storage Notes

    Room Temp:

    Store in an airtight container for 3 days.

    Freezer Friendly:

    Freeze unbaked cut scones for 3 months. Bake from frozen at 400°F for 18-20 minutes.

    Pro Tip:

    Keep everything COLD. The colder the butter, the flakier the scone. Don’t overmix.