Scones, Strawberry

Celebrate Mother’s Day with summery scones—they’re so easy, the kids can do breakfast duty!
Photo by Mary Ann R.
Adapted from parade.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from parade.com

Ingredients

  • 3/4

    stick (6 tbsp) cold butter

  • 2

    cups flour

  • 3

    tbsp sugar, plus 2 tbsp for sprinkling

  • 1

    tbsp baking powder

  • 1/2

    tsp salt

  • 2

    lightly beaten eggs

  • 1/3

    cup heavy cream, plus 2 tbsp for brushing

  • 1/3

    cup chopped fresh strawberries

  • Butter

  • Jam

Directions

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 ⅓ 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. Nutrition Information: Per scone 280 calories 33 g carbohydrates 5 g protein 15 g fat 85 mg cholesterol 390 mg sodium 1 g fiber

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