Elevate your scones with this version by DL Acken and Emily Lycopolus. Their new cookbook, Cedar and Salt, highlights ingredients from Vancouver Island and the waters around it. Red Fife adds earthiness and nuttiness, while the sweet strawberry butter makes use of local strawberries from the market.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a medium-size bowl, whisk together the flour and baking powder. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse oatmeal. Make a well in the flour mixture and pour in the buttermilk and egg. Using a wooden spoon or spatula, mix together until fully combined, scraping up any dry bits from the bottom of the bowl. You will have a soft dough.
Turn the dough out onto a well-floured work surface and roll into a large disc about 1 inch thick. Using a large glass or cookie cutter, cut 3-inch diameter circles in the dough. Transfer to the prepared baking sheet and bake for 12–15 minutes.
Remove the scones from the oven, transfer to a wire rack, and let cool for 3–5 minutes, just until cool enough to handle but still warm. Place on a serving platter and serve with strawberry butter on the side.
The scones will keep in an airtight container in the fridge for up to 4 days. The butter will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
While the scones are baking, prepare the butter.
Place the butter in a bowl and, using hand-held beaters, beat it until it’s very soft and fluffy and almost doubled in volume, 3–4 minutes. Scrape down the bowl, pour in the maple syrup, and beat until combined. Gently crush the pink peppercorns, add them to the butter, and beat well.
You’ll see specks of peppercorns evenly distributed throughout. Ensure the strawberries are very dry and then add them to the mixture. Beat on low speed until fully and evenly incorporated. The butter will be soft, fluffy, and beautifully pink, with some pieces of strawberries showing through.