How to Bake Olallieberry and Strawberry Buttermilk Scones

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How to Bake Olallieberry and Strawberry Buttermilk Scones

This recipe is for light, fluffy berry scones. To cut down on fat, I used lowfat buttermilk instead of cream, and a judicious amount of butter. The result is like a cross between a biscuit and scone.

Sara Paul Raffel

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Step 1 of 13

Preheat the oven to 400 degrees. Line a baking sheet with a silpat or parchment paper.

Step 2 of 13

Gather your ingredients. You will also need two mixing bowls.

Step 3 of 13

I am using olallieberries and strawberries in this batch, but pretty much any berry, or berry combo, will work. Rinse and pat dry your berries. Chop them up into small pieces.

Step 4 of 13

If you are not familiar with olallieberries, this is what they look like. Olallieberries are in season for a short window every summer. They are a blackberry hybrid and have a tangy sweet-tart flavor.

Step 5 of 13

Combine the flours, sugar, baking soda, baking powder and salt into a large mixing bowl. Use a whisk to blend.

Step 6 of 13

Using a cheese grater, grate the frozen butter directly into the dry mixture.

Step 7 of 13

Use a fork to blend the butter pieces in.

Step 8 of 13

In another bowl, mix together the buttermilk, the egg and the vanilla.

Step 9 of 13

Slowly pour the liquid mixture into the dry mixture. Blend with a fork.

Step 10 of 13

Fold in the fruit pieces. Use your fork to blend, but don't overdo it! You don't want the scones to be tough. It's ok if the batter turns berry colored.

Step 11 of 13

Using a spoon or measuring cup, drop the batter onto the baking sheet. I made 8 scones from this recipe.

Step 12 of 13

Place in the oven and cook for about 18 minutes.

Step 13 of 13

Let cool and serve immediately.

You're Done

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Sara Paul Raffel

San Francisco, California

Librarian, Beekeeper, Gardener, Healthy home cook

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1 Cup Whole wheat flour

1 Cup All purpose flour

¼ Cups Sugar

¼ Teaspoons Salt

2 Teaspoons Baking powder

½ Teaspoons Baking soda

¼ Cups Butter, frozen

¾ Cups Buttermilk, 1%

1 Egg

1 Teaspoon Vanilla

⅔ Cups Fresh strawberries, chopped into bite sized pieces

½ Cups Olallieberries

2 Mixing bowls

Baking sheet

Silpat or parchment paper

Thank you very much. Will try making these soon!!

Corinne Dexter 11 months ago

@Corinne Not a dumb question at all. I measured after I chopped the berries. It does not have to be exact, though. If you want it with lots of berries, then load it up! The only caveat is that when you add more fruit you need to be careful that there is not so much fruit that it prevents the dough from holding/baking properly.

Sara Paul Raffel (author) 11 months ago

This is probably a dumb question but the 2/3 cup of strawberries is that before or after chopping? I only ask because if it is a chopped measure there will be more strawberries than unchopped 😳

Corinne Dexter 11 months ago

@Elmo The berries are what really "makes" this scone. If you don't want to use them, I would suggest finding another scone recipe all together.

Sara Paul Raffel (author) 11 months ago