Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from
7
votes
Strawberry Scones
Strawberry Scones made with fresh strawberries.
Course
Breakfast
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
scones
Calories
306
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Basting Brush
Cookie Sheet
Cooling Rack
Ingredients
2
Cups
Flour
¼
Cups
Granulated Sugar
1
Tablespoon
Baking Powder
⅛
teaspoon
salt
6
Tablespoons
Cold Butter
Cut into small pieces
1
Cup
Fresh Strawberries
Cut into small pieces
¾
Cup
Heavy Cream
For Topping
1
tablespoon
Heavy Cream
1
teaspoon
Sugar
Instructions
In large bowl mix flour, sugar,baking powder and salt
Add butter and mix in with a pastry blender or your fingers until crumbly
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. Cover with plastic wrap and refrigerate for 15 minutes.
Cut into 8 wedges
Carefully move wedges to a baking sheet lined with a silicone baking mat or parchment paper. Place wedges about ¼" apart.
Brush with heavy cream and sprinkle with sugar.
Bake in a preheated 400°oven for 25-30 minutes.
Let cool on a baking rack.
Notes
Tips for making scones
Make certain your butter is cold
Refrigerate scones for at least 15 minutes before baking
Do not overwork the dough. Just combine enough until everything comes together
If the dough is too dry, add 1-2 tablespoons of additional cream
Make certain oven is fully preheated to 400° before baking
Nutrition
Serving:
1
Scone
|
Calories:
306
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
56
mg
|
Sodium:
123
mg
|
Potassium:
233
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
620
IU
|
Vitamin C:
11
mg
|
Calcium:
91
mg
|
Iron:
2
mg