Strawberry Scones

Strawberry Scones

  • Prep: 15 min
  • Cook: 25 min
  • Total: 40 min
  • Yields 8 scones
Strawberry Scones
  • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • In a large bowl, combine flour, sugar, baking powder, and salt.
  • 6 tablespoons butter, cut into cubes
  • Add butter to bowl and cut into small pieces with a pastry blender or two knives until butter is the size of small peas.
  • 1 ¼ cup strawberries
  • Wash strawberries and dice into small pieces. (If they are too big they will fall out of your scones!) Add to bowl with batter and stir to combine.
  • ⅔ cup buttermilk or heavy cream
  • Add buttermilk or cream and stir with a spatula to combine.
  • Turn out onto a floured surface and gently knead a few times. If dough is too sticky, sprinkle with flour as necessary.
  • Shape dough into a 3/4-inch thick disk. Push any strawberries that are peaking out back into the dough. Cut circle into 8 wedges (like a pizza) and arrange onto prepared baking sheet, leaving at least 1/2-inch between each scone.
  • 3 tablespoons sugar
  • Bake at 400°F for 15 minutes. Open oven and sprinkle sugar over tops of scones. Continue to bake until golden brown, about 10 additional minutes.
From . ( Adapted from Confessions of a Tart.

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