Make the best strawberry scones from scratch.
Flaky, wholemeal scones filled with little puddles of fresh strawberries.
Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper.
Place the wholemeal flour, plain flour, salt and baking powder in a large bowl and stir to combine.
Add the butter and rub together with the flour mixture until it is all but incorporated and the mixture resembles coarse breadcrumbs.
Make a well in the middle and add the buttermilk and strawberries. Mix briefly with a wooden spoon until it is a shaggy heap.
Lightly dust the bench with flour and tip the mixture out onto it. Knead briefly - no more than 6-8 movements - to bring the dough into a ball. Flatten it slightly and cut it into 8 pieces.
Place the scones on the prepared baking tray and bake for 25-30 minutes, until crusty and golden brown on top.
Serve with any combination of whipped cream / jam / butter / more fresh strawberries / honey / ricotta.