Strawberry Scones

Too often, scones are dense and dry, more hockey puck than teatime treat. However, these scones, the grand-prize winner of our Strawberry Desserts contest, are the real deal: moist and tender--and loaded with fresh strawberries. When we made Jennifer’s recipe, here’s what we discovered:

Test Kitchen Discoveries

• Use a food processor to quickly cut the cold butter into the dry ingredients. The machine’s whirling blade prevents the butter from overheating.
• Add the wet ingredients to the butter and flour mixture in a mixing bowl and stir by hand with a spatula. If blended in the food processor, the batter is easily overmixed and the scones will be tough.
• Combine buttermilk and heavy cream for a tangy, rich flavor that’s not too heavy.
• Stir the fresh berries gently into the batter once blended; otherwise the berries will break apart and turn the batter pink.