Scones are one of my favorite breakfast pastries. They are buttery and flaky and just plain delicious! Plus, contrary to popular belief, they are actually quite easy to make. Strawberry scones are one of my favorite flavors. However, one of the great things about scones, is that you can add different berries or flavors once you have your base recipe.
Lacto-fermentation is what really sets the recipe apart. Traditional, old fashioned lacto-fermentation of grains make them easier to digest and gentler on the digestive system.
Why You Should Lacto-Ferment Your Scone Dough
Lacto-fermentation is a technique that can be used with several kinds of food. Plant foods have defense chemicals which can make digestion difficult. Lacto-fermentation helps break down those defense chemicals.
Lacto-fermentation is typically used when fermenting vegetables such as cucumbers to make pickles, cabbage to make sauerkraut, or even beets and kohlrabi! However, lacto-fermentation is also a great process for your grains. The most popular way to lacto-ferment grains is using a sourdough starter. If keeping a sourdough starter alive is not for you or you simply didn’t have time to liven it up, there are other great alternatives for fermenting your dough!
While plant defense chemicals work great to protect the plant in nature, they are not ideal for human consumption. The defense chemicals in plants not only make them harder to digest, they also block nutrient absorption. Phytic acid is the most popular defense chemical among grains and nuts. Lacto-fermentation, especially for longer periods of time, will help break down the phytic acid and make the grains more digestible. Additionally, lacto-fermentation, like sourdough, reduces the amount of gluten in the grain.
Does The Fruit Need To Be Fresh?
Absolutely not! In fact, when I’m baking with strawberries, I actually prefer that they are frozen. They mix in more easily without smashing them.
It is important that the frozen strawberries are truly frozen. After cutting them, put them back in the freezer for at least 5 minutes to ensure they are frozen, so you don’t end up with mashed strawberries that make a mess.
How To Make Lacto-Fermented Strawberry Scones
3 cups Einkorn Flour
½ cup Raw Buttermilk
½ cup Unsalted Butter (frozen or cold and sliced into small cubes)
½ tsp Salt
4 Tbsp Maple Syrup
1 tsp Vanilla
1 tsp Baking Soda
1 Tbsp Lemon Zest (1 lemon)
2 Tbsp Lemon Juice (1 lemon)
1 cup Frozen Strawberries
1. Place flour and butter in blender and pulse until the mixture is crumbly. You can also use a pastry blender for this but the blender is much easier!
2. Put the mixture in a medium size mixing bowl and add buttermilk, salt, and maple syrup. Mix just until combined. The dough will be pretty dry and should form a ball.
3. Let sit at room temperature for 12-24 hours. The longer the better for digestion.
4. Preheat oven to 375 degrees.
5. Place in fridge for 30 minutes or so to cool the dough down. If the dough gets too cold and hard to work with, just bring it back up to a temperature where it is still cold, but easy to work with.
6. Add vanilla, egg, baking soda, lemon zest, and lemon juice. Mix until combined. The dough should be sticky at this point.
7. Gently mix in the strawberries just until they are distributed evenly throughout the dough. You can also use fresh here, but I find it easier to prevent squishing the strawberries when they’re frozen.
8. Sprinkle flour on the countertop and scrape the dough into the middle. Add a little more flour to the top of the dough and pat/shape into a ¾ inch thick circle. It will be about 12in in diameter.
9. Cut the dough into 12 wedges and place them on a baking sheet. Brush each one with a little milk or leftover buttermilk.
10. Place in oven and bake at 375 for 15-18 minutes or until golden brown.
11. Serve with a drizzle of honey or maple syrup for a little added sweetness!
How To Customize Your Scones
This recipe is extremely versatile. You can mix and match flavors depending on the season and what you have on hand. You Some of my favorite substitutes include:
How To Store Scones
The scones will stay fresh in an airtight container for 3-4 days at room temperature. You can of course eat them at room temperature, but we all know baked goods are better when warm like they are fresh out of the oven! Reheat them in the oven at 350 degrees for 5min to reheat them to that fresh, out of the oven temperature.
They will store in the freezer for 2-3 months. Upon removing them from the freezer, they will take about an hour to thaw. I’d recommend resisting the urge to pop them in the microwave or oven to thaw them as this can make them soggy. Trust me, the hour is worth the wait!