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stack of sumac strawberry scones

sumac strawberry scones

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5 from 1 review

  • Author: Brittney
  • Total Time: 56 minutes
  • Yield: 12 scones
    • Prep Time: 40 minutes
    • Cook Time: 16 minutes

Ingredients

  • ½ cup (115 grams) unsalted butter, frozen
  • 2 cups (250 grams) all purpose flour, spooned and leveled*
  • 1 cup (100 grams) almond flour*
  • ½ cup (100 grams) granulated sugar
  • 2 teaspoons sumac
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup (120 ml) kefir or buttermilk
  • ½ teaspoon almond extract
  • 1 large egg
  • 1 cup (160 grams) strawberries, cut into ½-inch (1.5 cm) pieces

Instructions

  1. Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper.
  2. Grate the frozen butter using the side of the grater with the largest holes and place it back in the freezer.
  3. In a large bowl mix together the all purpose flour, almond flour, sugar, sumac, baking powder and salt.
  4. Mix the grated butter into the dry ingredients using a pastry cutter or several forks until the mixture resembles coarse crumbs. You can also use your hands, but place the mixture back in the fridge for 15 minutes if it starts to get warm.
  5. Whisk together the kefir, egg and almond extract in a small bowl. Add to the flour mixture and stir to combine. The mixture will be a bit crumbly, but should start clumping together.
  6. Fold in the chopped strawberries until just combined.
  7. Pour out the dough onto a lightly floured surface. Use well-floured hands to form the dough into 2 discs (about 1 inch or 2.5 cm high). Cut each disc into six wedges.
  8. Place the individual scones on the prepared baking sheet. Brush the tops with kefir (or milk) to get a nice brown crust and sprinkle with extra sugar if desired. Chill for 15 minutes in the refrigerator.
  9. Bake for 16-20 minutes or until golden brown around the edges. Sprinkle with extra sumac if desired.

Notes

Spooned and leveled: Scooping a measuring cup into a flour container can result in much more flour than intended, which can affect the success of your scones. To get a more accurate measurement, use a spoon to lightly scoop flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Almond flour: Superfine blanched almond flour works best in this recipe.

Find it online: https://whiskedawaykitchen.com/sumac-strawberry-scones/