Strawberry & Cream Scones

 Made  times
Jeannette 10

"From Parade Magazine - Mothers Day 2013"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Preheat oven to 400°F.
  2. Line a baking sheet with parchment paper or spray with Pam. Cut cold butter into small pieces and return to refrigerator.
  3. Combine flour, sugar, baking powder, and salt. Add cold butter; cut in with pastry cutter until it resemble coarse meal.
  4. Gently stir in eggs and ? cup heavy cream until adding strawberries before mixture forms a soft dough. Add extra flour, 1 Tbsp at a time if dough seems too sticky.
  5. Turn dough out onto a lightly floured work surface and pat into 1 or 2 inch-thick circles. Cut into 8 or 12 triangular scones.
  6. Brush with 2 Tbsp heavy cream and sprinkle with 2 Tbsp sparkling sugar.
  7. Bake until light golden, 15-18 minutes. Serve warm, with butter and jam.



Other stories that may interest you