Tartine’s strawberry buttermilk scones

My friend LC inspired me with talk of her hubby baking heavenly breads from the Tartine cookbook. I told her I had one too, but hadn’t yet had a chance a crack it open. It was high time I did. After rifling through the pages filled with decadent carbolicious goods, I decided on the buttermilk scones.

The recipe:

  • 1/2 pint strawberries, frozen, then hulled & coarsely chopped
  • 4 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 1 1/4 teaspoon salt
  • 1 cup + 1 tablespoon unsalted butter, very cold
  • 1 1/2 cups buttermilk (I used 1 cup buttermilk, plus 1/2 cup milk)
  • 1 teaspoon lemon zest, grated
  • topping: about 3 tablespoons unsalted butter, melted
  • topping: large crystal sugar or granulated sugar for sprinkling

Tartine strawberry buttermilk scones
Tartine’s buttermilk scones recipe typically calls for 3/4 cup Zante currants, but since berries are in season, I opted for my fave: strawberries.

Tartine strawberry buttermilk scones Tartine strawberry buttermilk scones Tartine strawberry buttermilk scones
About an hour before I started the recipe, I first cleaned, hulled and sliced the strawberries. Then I spread them out on a baking sheet and popped them into the freezer (getting them frozen will prevent the berry juices from oozing when they get rolled into the dough later).

I flipped the oven on to 400 degrees F and lined a baking sheet with parchment. Then I got started by grating the lemon zest and setting it aside. I sifted the flour into a large bowl.

Tartine strawberry buttermilk scones Tartine strawberry buttermilk scones Tartine strawberry buttermilk scones
I then added the baking powder and baking soda along with the sugar and salt, and stirred well. I sliced the super chilled butter and added them into the bowl. Using two knives, I cut the butter into the dry ingredients.

Tartine strawberry buttermilk scones Tartine strawberry buttermilk scones Tartine strawberry buttermilk scones
According to Tartine, the goal is to get a coarse mixture with pea-sized lumps of butter. Once achieved, I added the buttermilk and milk as well as the lemon zest and frozen chopped strawberries, and proceeded to mix as gently as possible with my rubber spatula just until the dough held together. My mixture was a tad dry, so I sluiced it with a bit more milk as I combined all the ingredients together. I ended up with a dough that was pretty moist (and admittedly messy) so I made sure to generously flour my work surface.

Tartine says to use your hands to pat the dough into a rectangle about 18 inches long, 5 inches wide and 1 1/2 inches thick. I didn’t have a ruler, so I’d say my rectangle was roughly that size, though I ended up with several more triangles than the Tartine recipe says you’ll have (15-16 vs. 12).

Tartine strawberry buttermilk scones
Before you cut the rectangle into triangles, brush the top with melted butter and sprinkle with sugar. Bake for 25-35 minutes (I think mine only needed 25) until the tops are light golden. Eat for breakfast, a snack, whenever the mood strikes.

12 Responses to Tartine’s strawberry buttermilk scones

  1. Jenna says:

    Can these be made in advance and flash frozen? How long would you suggest baking them if going this route?


  2. Sophia says:

    Can you use a food processor for the mixing instead of knives?

  3. Susana says:

    These look delish and perfect for a hostess gift for a dinner party we are attending tonight (“you make us Saturday dinner, we’ll bring you Sunday breakfast”). But is 1/2 pint of strawberries enough? It seems low and it appears in the after pictures to be be more in relation to the dough.

    • Lisa Park says:

      Hey there Susana,
      It’s been a while since I made these scones, but from what I recall, 8 oz of strawberries was plenty. I do think I bought a 16 oz crate just in case, though ended up not having to use more than what was called for. Cheers!

  4. Sandra says:

    I tried making these and the only thing I did differently was substitute the 2 cups of flour of the 4 needed with wheat flour…I’ve made scones before but the consistency was easier to work with..This was a wet sticky mess!! It was like oatmeal!…lol Dont know what I did wrong. They are still edible but not delicious and flaky. And the more they sit out the soggier they get. Any ideas? I’m determined to try again and make these work!…:)

    • Lisa Park says:

      Hi Sandra,

      I’m sorry to hear about the snafoo! I do remember my batter was messy too, though I also added more milk than the recipe called for so I figured that was why this was the case. I also figured the batter would be less sticky if I’d gone with currants vs. the strawberries (and if I’d worked faster with the dough). But after I baked them off, my scones came out great, and I had no complaints (rather raves) from all of my friends who gobbled ‘em up over the next couple of days. Not sure if it’s the difference in flour, or if perhaps adding a smidge more flour would help? Good luck!

  5. Kathy says:

    I have made these twice, and froze half of them unbaked. Both times they came out perfectly when baked frozen. I have made scones for years, and this is a great recipe. I always put my butter into the freezer for about 15 min before I use it, and grate it into the bowl with a box grater. It’s easier than cutting it into the flour mixture.
    Thanks for sharing the recipe !!!!

    • Lisa Park says:

      Hi Kathy,

      Thanks for your comment and the great tip about grating the butter. I’ll have to try that the next time a recipe calls for cutting cold butter into flour.

  6. Daniela says:

    I just made the scones and they came out perfectly… Thank you for the great recipe!
    Daniela (Pasadena , CA)

    • Lisa Park says:

      That’s great to hear! Makes me think I should make another batch soon … This time with blueberries.

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