Scones belong in the category of simpler bakes I would say. But that doesn’t mean they’re any less delicious than fancy layer cakes, cupcakes, and stuff like that! They require a bit less effort and are quicker to make, yet you still end up with something tasty on the table. That’s certainly the case with these delicious Strawberry Buttermilk Scones. When the weather warms up in summer, it never hurts to avoid spending too long in the kitchen, right?!
Scones are a classic British/Irish baked treat. These small pastries, which often have a somewhat “rustic” appearance, have been baked there since the Middle Ages. People have likely been debating into which category scones fall for just as long. Bread, cake, or a separate class of pastry? Who knows?! There is still no real consensus to this day.
Most people would probably view my scones version here as more of a cake. Mostly because of the shape in which they are baked. Scone shapes can vary significantly – they are typically placed on a baking sheet as small, individual rounds of dough. However, there are just as many recipes out there where the dough is shaped into a circle, cut into wedges, and then baked separately. Here, things are done a little differently…
For this recipe, the dough is placed inside a cast-iron skillet or baking pan, cut into wedges (or pizza-like slices), and then baked. Since the dough rises during baking, the pieces naturally stay connected – it would be strange if they didn’t! However, if you make the cuts deep enough before baking the scones, you can still see exactly where to separate them once they’re done.
Why do it this way? Well… for one thing, because you don’t have to let anyone tell you how to bake something. For another, because this way the strawberry filling won’t leak out. If I had put the filling inside the dough and then cut out round scones or triangles, the strawberry filling would simply have run out on the sides during baking. That can look nice, but not always. So, I decided to bake the scones as one big round thingy and cut that into pieces afterwards. If you’d rather call this a cake – that’s fine, too.
We’ve tried and published quite a few scone recipes on the blog already – sometimes small and round, sometimes as triangles, and sometimes in a large, single-piece format like this one here. If you’d like to explore more options, feel free to check out our overview page for scones. We have everything from sweet to savory…
I’d like to highlight two of those recipes here, as they are particular favorites of ours. First up are our simple Strawberry Scones – absolute classics and baked in the traditional triangular shape. We love these simple treats. So good!
If you prefer a round shape, you should try our simple and easy Cherry & Marzipan Scones. These tasty little treats are perfect for summer. We love enjoying them with a dollop of whipped cream, for example. While clotted cream is the traditional choice, it’s not always easy to find in Germany. Making it at home is also a bit of a hassle. Some vanilla sauce makes a great alternative, too…
INGREDIENTS / INGREDIENTS
DIRECTIONS / PREPARATION
1. Preheat the oven to 200°C (390°F). Line a cast iron skillet (Ø 24cm)* or a round baking tin of the same size with baking parchment, lightly grease it, and then set it aside.
2. Combine spelt flour, sugar, baking powder, and salt in a large bowl. In a separate bowl mix the buttermilk, cream, sparkling water, and lemon paste. Pour these wet ingredients into the bowl with the dry ingredients and mix with a spoon or similar until the dough starts to hold together. There should be no visible dry spots, but be careful not to overwork the dough.
3. Shape the dough into a round loaf and place it in the skillet or baking tin. Cut the dough into eight wedges using a large, sharp knife. Brush the scones with a little extra heavy cream and bake for about 30-35 minutes – or until a wooden skewer inserted into the scones comes out clean. Take the scones out of the oven and let them cool down on a wire rack.
4. For the glaze, gradually add lemon juice to the confectioners’ sugar and mix in to get a glaze that is not too runny. Brush the scones with the glaze, sprinkle with some crumbled freeze-dried strawberries (optional), and let the glaze set.
1. Preheat the oven to 200°C (390°F) top/bottom heat. Line a cast iron pan (Ø 24cm)* or a round baking pan of the same size with baking paper, grease it lightly and set aside.
2. Mix spelled flour, sugar, baking powder and salt in a large bowl. In a separate bowl, stir together the buttermilk, cream, sparkling water and lemon paste. Add this mixture to the bowl with the dry ingredients and mix with a spoon or dough mixer until the dough begins to hold together. There should be no dry spots left – but you shouldn’t work the dough too hard either.
3. Shape the dough into a round loaf and place it in the pan or baking pan. Using a large, sharp knife, cut the dough into eight wedges. Spread the scones with a little extra cream and then Bake for about 30-35 minutes. Use a wooden skewer to test whether the dough is still sticking and only remove the scones when it comes out clean. Remove the scones from the oven and let them cool on a wire rack.
4. Gradually mix the powdered sugar for the glaze with the lemon juice until the consistency is right – not too thick, but not too runny either so that it doesn’t run away. Brush the scones with the glaze and, if desired, sprinkle with some broken freeze-dried strawberries (optional) and then let them dry.
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Here is a version of the recipe you can print easily.
Description
They might not look like your typical scones – some might say it’s a cake. No matter what – we love these easy Strawberry Buttermilk Scones in summer!
1. Preheat the oven to 200°C (390°F). Line a cast iron skillet (Ø 24cm)* or a round baking tin of the same size with baking parchment, lightly grease it, and then set it aside.
2. Combine spelt flour, sugar, baking powder, and salt in a large bowl. In a separate bowl mix the buttermilk, cream, sparkling water, and lemon paste. Pour these wet ingredients into the bowl with the dry ingredients and mix with a spoon or similar until the dough starts to hold together. There should be no visible dry spots, but be careful not to overwork the dough.
3. Shape the dough into a round loaf and place it in the skillet or baking tin. Cut the dough into eight wedges using a large, sharp knife. Brush the scones with a little extra heavy cream and bake for about 30-35 minutes – or until a wooden skewer inserted into the scones comes out clean. Take the scones out of the oven and let them cool down on a wire rack.
4. For the glaze, gradually add lemon juice to the confectioners’ sugar and mix in to get a glaze that is not too runny. Brush the scones with the glaze, sprinkle with some crumbled freeze-dried strawberries (optional), and let the glaze set.
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