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Summery Fresh Strawberry Scones

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Celebrate Mother’s Day with summery scones—they’re so easy, the kids can do breakfast duty!

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Rate this recipe 4.5/5 (36 Votes)

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

Details

Servings 8
Adapted from parade.com

Preparation

Step 1

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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