These muffins are a delightful combination of scones and muffins, featuring the luscious flavor of ripe strawberries. They are perfect for breakfast or a sweet treat any time of day.
Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon salt. 2 teaspoons baking powder. 1/2 cup unsalted butter, cold and cubed. 1/2 cup buttermilk. 1 large egg. 1 teaspoon vanilla extract. 1 cup ripe strawberries, diced. 1 tablespoon flour for dusting strawberries.
Instructions: Warm your oven up to 375 F 190 C and put paper liners in a muffin tin. Put 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1/2 teaspoon of salt, and 2 teaspoons of baking powder in a bowl. Add the cold, cubed unsalted butter to the dry ingredients. Cut the butter into the dry ingredients with a pastry cutter or your fingers until the mixture looks like big crumbs. Mix the 1/2 cup of buttermilk, 1 large egg, and 1 teaspoon of vanilla extract in a different bowl using a whisk. Add the wet mixture to the dry mixture and mix it in just a little. Do not mix too much. Put 1 tablespoon of flour in a small bowl and sprinkle it over the diced ripe strawberries. This keeps them from falling to the bottom of the muffins. Mix the strawberry flour into the muffin batter slowly. Fill up about two thirds of the way to the top of each muffin cup with batter. When you put a toothpick into the middle of a muffin, it should come out clean after 18 to 20 minutes in a preheated oven. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Hope you enjoy your sweet, ripe strawberry scones!
Prep Time: 15 minutes
Cook Time: 18 minutes
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