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Do you ever eat something and think, “damn, I could eat this everyday for the rest of my life?” Fair warning: you may have this exact thought after eating these scones. They’re warm, buttery, and fruity--the ultimate trifecta of what makes a perfect baked good, in my very humble opinion. Not to mention, the most wonderful time of the year is strawberry season. Truly, there is NOTHING that brings me more joy than the first strawberry sighting of the year at the farmers’ market. These scones are exactly how to make the most of this sacred time of year.
If you’re new to sumac, get excited, because this ingredient is about to take your spice game to the next level. My first encounter with this ground, dried berry was a couple months ago when our Editorial Director, Jake Cohen, developed a crazy good recipe for Sumac-Lemon Bars. Let’s just say that I’m not very proud of how many of those bars I consumed. YOLO, they were worth it. Sumac’s flavor profile is tangy, bright, and acidic, making it the perfect addition to a sweet, fruity scone. Could you make these scones without it? Sure. Do I recommend it? Heck no! Try it out. You won’t regret it.
Another thing to note about this recipe is that it will make extra macerated strawberries. This is not a mistake, but rather a gift to you. Not sure what to do with ‘em? Toss them in a bowl of yogurt, spread some over a piece of toast, cook them down into a jam, or just eat them straight up. What’s not to love about some strawberries that have a little extra zestiness and sweetness, right?
Listen, you are in charge of your own life, and I’m not here to tell you what to do. With that said, strawberry season is upon us and it’s not going to be here forever, so you should probably do yourself a favor and make the most of it! It is for this exact reason that I’m planning on having these scones on repeat all spring long. Join me, won’t you?