This weather has been crazy… last week it was in the 50’s and this week it’s in the high 80s/low 90s. With the onset of nice weather, I’ve started to see an abundance of strawberries in the grocery store. Scones are the perfect way to use up overripe strawberries that are too goey or mushy to eat, but not rotten enough to throw away. These scones have whipping cream in them which makes them nice and moist. The cream also pairs wonderfully with the sweet strawberries. These Strawberry Cream Scones are perfect for breakfast or for a sweet treat. Enjoy!
- 2 cups all purpose flour
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup chopped fresh strawberries
- 1 tablespoon grated lemon peel
- 1 1/4 cups whipping cream
- 3 tablespoons unsalted butter, melted
- Preheat oven to 425°F.
- Mix flour, 1/4 cup sugar, baking powder, and salt in large bowl. Stir in strawberries and lemon peel. Add whipping cream and stir just until dough forms.
- Turn dough out onto lightly floured surface and knead gently just until dough holds together. Form dough into 10-inch-diameter, 1/2-inch-thick round. Cut into 12 wedges.
- Transfer wedges to large parchment-lined baking sheet, spacing evenly. Brush scones with melted butter and sprinkle with sugar. Bake scones until light golden brown, about 15 minutes. Transfer to rack and cool slightly. Serve scones warm or at room temperature.
Yield: 12 scones
*Adapted from Bon Appetit