PERFECT scones

Many, many thanks to Foodess.com for this awesome recipe. I made it exactly as stated, only without strawberries. They were WONDERFUL, moist and chewy and just sweet enough.

Buttermilk Scones with Strawberries and Milk Chocolate Chunks

Adapted from “Our Finest Buttermilk Scones” in The Canadian Living Baking Book

• 2 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1 cup buttermilk
• 1 egg
• 3/4 cup hulled, sliced strawberries
• 1/2 cup milk chocolate chunks

1. Line a large, rimless baking sheet with parchment paper and set aside. Preheat oven to 400 degrees.

2. In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Using pastry blender, or two knives, cut in butter until crumbly. In separate bowl, whisk buttermilk with egg. Pour over flour mixture. Stir with fork to make a soft, ragged dough. With a wooden spoon, gently mix in strawberries and chocolate chunks.

3. With lightly floured hands, press dough into ball. On floured surface, knead gently ten times. Pat out into a 10 x 7-inch rectangle. Cut rectangle into 4 squares, and cut each diagonally in half to make 8 triangles. Place on prepared pan. Bake in center of oven until golden, 15-18 minutes. Transfer to rack and let cool.

I served them with homemade whipped cream and blueberry preserves, with Raspberry Black and Almond Biscotti teas.