Celebrate strawberry season with a tender buttermilk scone. I'm eager to visit a farm for "real" buttermilk (the by-product of churning butter), as commercial buttermilk is often low-fat milk with cultured bacteria added to produce the tangy flavor and acidity you find in yogurt. Because it is cultured, it keeps longer than other dairy, and is naturally low in fat.
MAKES 6-8 SCONES
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1 teaspoon lemon zest
6 tablespoons cold butter, cubed or grated
1 cup chopped strawberries
3/4 cup buttermilk
In a large bowl whisk together flour, baking powder, baking soda, sugar, and salt. Add cubed butter, then cut in to the dry ingredients with a pastry blender until crumbly. Mix in chopped strawberries and lemon zest.
Whisk buttermilk with egg, reserving 2 tablespoons for wash. Add the rest to the dry ingredients, mixing until just combined. Knead a few times until dough just comes together.
Turn out onto a parchment lined baking sheet, patting into a 1"-thick round. Brush the top with reserved wash and sprinkle with sparkling sugar. Cut into 6-8 wedges, pulling each apart slightly. Pop into the freezer for 15-30 minutes while you heat the oven to 400°. Bake until light golden brown, about 15 minutes.