Buttermilk Strawberry Scones Loaf

🧂 Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1/2 cup cold butter
• 1/2 cup buttermilk

  plus more for brushing
• 1 large egg

  beaten
• 1 cup fresh strawberries

  chopped and patted dry

Instructions

• 1 Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment
  paper.
• 2 Whisk together the buttermilk and egg, and set aside.
• 3 Whisk the flour, sugar, baking powder, soda, and salt together. Cut the cubed
  butter into the dry ingredients with a fork, fingers, or two knives. (Or use a
  food processor with a metal blade to speed things up. Just a couple of pulses
  will do.)
• 4 Fold the strawberries into the dry mixture and toss to coat.
• 5 Make a well in the center and pour in the egg and buttermilk mixture. Stir the
  ingredients together; the dough should be shaggy at this point. While the dough
  is still in the bowl, knead and press it together a few times until it holds
  together.
• 6 Transfer the dough to the parchment paper and pat it into a round loaf about 8
  inches in diameter. Using a knife, score the loaf into 8 wedges. Run the knife
  about halfway through the scone loaf without cutting all the way through. Brush
  with buttermilk and sprinkle with additional sugar.
• 7 Bake for 25 to 35 minutes or until golden. Let cool slightly and cut or break
  into pieces. Serve warm with butter and or clotted cream.

Nutrition Info