Fresh Strawberry Scones Recipe
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Fresh Strawberry Scones

By: Annie Y.  
"This delicious, irresistible recipe makes a perfect snack and breakfast treat!"

Rating: This weblink has been rated 11 times with an average star rating of 4.0 Read Reviews (10)

Rate/Review | 468 people have saved this

Prep Time:
20 Min
Cook Time:
16 Min
Ready In:
56 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 cup ripe strawberries - cleaned, hulled and diced
  • 1 teaspoon vanilla extract
  • 1/2 cup light cream
  • 2 cups all-purpose flour
  • 1/3 cup white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons lemon zest
  • 6 tablespoons cold unsalted butter

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
  3. Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
  4. Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
  5. Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 254 | Total Fat: 11.5g | Cholesterol: 32mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2007 by Nandabear Supporting Member (Click to learn more about Supporting Membership)
I debated between 4 and 5 stars. Here is the reason why: The taste was very good but it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2008 by Milena 
These are amazing!!! I replaced milk with buttermilk and added mini white chocolate chips. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2008 by Ginger 
These were great! I pretty much followed the recipe to a T. I did not knead the dough as long... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2008 by sueb 
I made Fresh Peach Scones. Because the peaches were crisp, I did not have to worry about... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2007 by POISONBLACK 
I didn't care for these. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2009 by Appie 
Delicious! I also didn't knead the dough too much. I find that to get the consistency that I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2009 by Tootie 
Glad I read the reviews first. I used 1/3 cup half and half instead of the 1/2 cup called for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by KEZ 
After reading reviews about the dough being sticky, I didn't use the full amount of cream. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2009 by Katie 
I used orange peel instead of lemon and heavy cream instead of light and they turned out fine.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2009 by greaterexp3 
Though I substituted buttermilk for the cream and added a little too much, making the dough... MORE

 
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