Looks Good: Buttermilk Scones with Strawberries and Milk Chocolate Chunks

Courtesy of Foodess.com

I served these buttermilk scones (for the first time) at a recent farewell brunch for artist Billie Zangewa.

Zangewa was awarded a two-month stay in New York as part of the Bronx Museum's International Residency Program. Born in Malawi and now based in London, the artist received her BAFA in printmaking and graphic processes from Rhodes University in Grahamstown, South Africa. Her embroidered tapestries, which are often made of raw silk, begin with photographs, most of which she generates. From these, she creates compositional plans in pencil followed by studies in color. The compositions are then translated into fabric.

When I met Zangewa, I learned that she was subletting in the South Bronx. When I flash back to my own days in SoBro, I remember (among other bad food experiences) swarms of gnats covering the ghastly produce section of the local market. I suspected (correctly) that finding good food in New York had been a challenge for Zangewa, and I wanted to offer at least one tasty meal before she departed.

The potluck (attended by curator-friends Erin Riley-Lopez, and Joanna Montoya; and Brooklyn-based artists Bradford, and Brendan Fernandes) turned out to be a rich spread of Pear, Walnut and Feta Salad; bagels, lox and cream cheese; a sticky pastry roll with almond slivers; Madeleine cookies; fresh berries; assorted chocolates; and mimosas. My scones didn't come out as flaky as those pictured above. However, an extra serving of strawberries and chocolate chips folded into my dough, hopefully, made every bite a little sweeter.

Ingredients
2 1/2 cups all-purpose flour
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup buttermilk
1 egg
3/4 cup hulled, sliced strawberries
1/2 cup milk chocolate chunks

Go to Foodess.com for instructions.

(Recipe adapted from “Our Finest Buttermilk Scones” in The Canadian Living Baking Book.)