Strawberry Scones

Each Scone: Calories: 210 Fat: 10 g Carb: 26 g Fiber: 1 g Protein: 4 g

Strawberry Scones

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  • Prep Time


  • Total Time


  • Servings



  • cups all purpose flour

  • 2

    Tbsp sugar

  • 1

    Tbsp baking powder

  • ¼

    tsp salt

  • ½

    cup (1 stick) butter, cut into chunks

  • ¾

    cup chopped fresh strawberries

  • 2

    Tbsp snipped basil

  • 2

    eggs, lightly beaten

  • ½

    cup milk


1. Preheat oven to 400 F. In large bowl, stir together flour, 2 Tbsp sugar, baking powder, and salt. Using 2 knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh strawberries and basil. Make a well in center of flour mixture; set aside. 2. In a medium bowl, stir together eggs and milk. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened. 3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly flloured parchment lined baking sheet. Pat or lightly roll dough into a 3/4 inch thick circle. Cut circle into wedges and pull apart slightly. 4. Bake about 16 mins or until golden. Serve warm. Refrigerate and then reheat 15 seconds in microwave.


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