Strawberry & Cream Scones

Back from an amazing weekend in Seattle (pictures and more to come!) Now it is time to put those Stanley’s strawberries to use! I followed the recipe from A Cozy Kitchen, but I am going to put my suggestions for “tweaking” the recipe to the right of the original recipe. I also didn’t follow the recipe in drying the strawberries (I like the scones to be a little moist).

Therefore, I started by preheating my oven to 425. 🙂



8 Strawberries (quartered)

2 cups flour

1 tablespoon baking powder ::: 1 TEASPOON (suggested)

3 tablespoons of sugar ::: 4 tablespoon of sugar (suggested)

1/2 teaspoon of salt

5 tablespoons of unsalted butter (frozen)

1 cup of heavy cream

DSC_0513DSC_051  DSC_0519


Preheat oven to 425. Combine dry ingredients (flour, baking powder, sugar, salt) in a bowl. Using a box grater, grate the frozen butter and mix into the dry ingredients. Next add heavy cream to create dough. (In following the recipe it had said to add strawberries then cream but I would suggest adding cream first, will make it easier to combine and then fold in strawberries once blended.) Hand mix in strawberries. I usually just form the scones by hand. But you can roll dough on floured surface and cut into wedges, if desired!

I then lightly brushed top of scones with remaining heavy cream and sprinkled a little sugar on top. Butter or spray pan (I used 9×13 non-stick) Bake for 12-15minutes or until light brown. Cool on wire rack. Lastly, ENJOY!

Happy Scone Adventures!


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