Strawberry Scones

I like to make scones because they are a great breakfast on the go. This is the kind of recipe that can be baked on a Saturday or Sunday night and then enjoyed for half of the week prior to work. I'm usually really good about getting out the door on time, but sometimes I need a quick breakfast. These are quick and portable.

Adapted from Key Ingredient.

-2½ cups of all-purpose flour
-2 tablespoons sugar
-1 tablespoon baking powder
-¼ teaspoon salt
-½ cup unsalted butter (chilled, not softened), cut into cubes
-1½ cup frozen strawberries
-2 eggs, beaten
-½ cup heavy cream

-Powdered sugar

To make the dough: Preheat the oven to 400 degrees.  Mix together flour,  sugar, baking powder, and salt. Cut in the butter cubes until mixture has coarse pea size crumbs.  Gently add the strawberries. Make a well in the center of the mixture and set aside. Add the eggs and cream to flour mixture. Gently stir until moistened.

Turn the dough out onto a floured surface. 

Roll the dough out to 3/4 inch thickness.
Dave is my resident scone maker.

Slice into triangles.
Brush the scones with heavy cream.
Bake 16-20 minutes.

Serve warm.

The last scones that we made were so delicious and were the perfect consistency. I think that maybe we over mixed these which made them have the consistency more like biscuits than scones. The flavors were good overall, but I think that they could have been better with a citrus element, maybe a little bit of orange or a tiny bit of lime.


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