It's Not Summer Until You've Made My Fresh Strawberry Scones
Naturally, the best way to enjoy a strawberry in the summer is to bite into the plump ruby-red juicy fruit. But there typically comes a point in time when you find yourself with an overload of berries. You can throw them into salads, make jam, blend them into smoothies. Before the summer ends, you must get your fill of peak-season strawberries with these fresh strawberry scones, they're so easy, even the kids can do breakfast duty!
Related: How to Store Strawberries So They Last, According to a Berry Expert
Ingredients Needed for Strawberry Scones
Butter
Flour
Sugar
Baking power
Salt
Eggs
Heavy cream
Fresh strawberries
Butter and jam, for serving
Related: The Super Smart Strawberry Hulling Trick We Wish We’d Known About Sooner
More Scone Tips and Tricks
Fresh Strawberry Scones Recipe
Ingredients
? stick (6 Tbsp) cold butter
2 cups flour
3 Tbsp sugar, plus 2 Tbsp for sprinkling
1 Tbsp baking powder
? tsp salt
2 lightly beaten eggs
? cup heavy cream, plus 2 Tbsp for brushing
? cup chopped fresh strawberries
Butter
Jam
Preheat oven to 400°F.
Line a baking sheet with parchment paper. Cut cold butter into small pieces and return to refrigerator.
Combine flour, sugar, baking powder, and salt. Add cold butter; pinch and rub with your fingertips until butter is well distributed (mixture should resemble coarse meal).
Gently stir in eggs and ? cup heavy cream until mixture forms a soft dough. Stir in strawberries.
Turn dough out onto a lightly floured work surface and pat into a 1-inch-thick rectangle (about 10 by 12 inches). Cut into 8 triangular scones.
Brush with 2 Tbsp heavy cream and sprinkle with 2 Tbsp sugar.
Bake until golden brown, 18 to 20 minutes. Serve warm, with butter and jam.
Kitchen Counter
Per scone: 280 calories, 33g carbs, 5g protein, 15g fat, 85mg cholesterol, 390mg sodium, 1g fiber
