Makes 6 scones
Â¾ cups strawberries, destemmed and chopped
2 teaspoons sugar
2 â…“ cups of flour
â…“ teaspoon of baking soda
Â½ tablespoon of baking powder
Â¼ cup sugar
Â¾ teaspoon salt
Â½ cup (1 stick) unsalted butter, cold and cut into 1-inch cubes
Â¾ cups buttermilk
1 teaspoon grated lemon zest
1 Â½ tablespoons unsalted butter, melted
Coarse or raw turbinado sugar
Preheat the oven to 400Â°F and line a baking sheet with parchment paper. In a small bowl combine strawberries and 2 teaspoons sugar, mix well and let berries macerate in sugar for 20 minutes or up to 2 hours.
Sift together the flour, baking soda and baking powder in a bowl. Add the salt and sugar and combine. Scatter butter cubes into the dry ingredients in the mixing bowl. Using your hands or a pastry blender, cut butter into flour mixture just until butter pieces are the size of peas. Pour in the buttermilk, lemon zest and strawberries and mix just until the dough just comes together. Flour a clean surface and place the dough onto it, shaping it into a long rectangle (about 5 inches wide and 1 Â½ inches thick).
Brush the dough with melted butter and generously sprinkle with the sugar. Cut the dough into 6 evensized triangles and transfer them to your baking sheet. Bake the scones for 25 to 35 minutes or until the tops are lightly browned.