Fresh strawberries make these strawberry scones extra delicious!
I think we finally turned a corner….in the weather that is. After weeks of snow and piles of snow still on the ground, we have had a week full of rain and temperatures in the 40s! Around the edges of the snow are signs of spring. I’ve even seen some bulbs starting to pop up! I’m celebrating spring with these strawberry scones!
Scones are perfect for breakfast or a mid-morning snack with tea! I have to be honest though….these never make it past breakfast in my house. They are gone as soon as they come out of the oven. Maybe if I made them later in the day, they’d last past breakfast!
I have just started baking on a silicone baking mat and I love it! If you don’t have a silicone baking mat, don’t worry! I have used parchment paper for baking scones for years. If you don’t have either, you will want to grease your baking sheet lightly or the scones will stick.
I hope you are enjoying spring weather and fresh strawberries right now!
Strawberry Scones made with fresh strawberries.
- 2 Cups Flour
- 1/4 Cups Granulated Sugar
- 1 Tablespoon Baking Powder
- 6 Tablespoons Cold Butter Cut into small pieces
- 1 Cup Fresh Strawberries Cut into small pieces
- 3/4 Cup Heavy Cream
- 2 Tablespoons Heavy Cream
- 2 Tablespoons Sugar
In large bowl mix flour, sugar, and baking powder.
Add butter and mix in with a pastry blender or your fingers.
Add strawberries and mix lightly.
Add heavy cream and mix with a fork just until the mixture comes together.
Use your hands to knead just once or twice to further incorporate the ingredients together. Do not overwork dough.
On a lightly floured surface, pat out into an 8 inch circle.
Cut into 8 wedges.
Carefully move wedges to a baking sheet lined with a silicone baking mat or parchment paper. Place wedges about 1/4" apart.
Brush with heavy cream and sprinkle with sugar.
Bake in a preheated 425 degree oven for 25-30 minutes.
Let cool on a baking rack.
If dough is too dry, can add up to 2 Tablespoons heavy cream.
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