Strawberry Scones

I’m pretty sure that I drive my husband nuts with the amount of strawberries that I buy at the grocery store. He always gives me the “eye” and I immediately promise that I’ll use them up and not let them go bad. I can’t help it. There’s just something about those precious and plump red berries that keep me coming back for more…and more…and more.

Whether I make strawberry pie, strawberry rhubarb pie, strawberry rustic pie, smoothies, chocolate-dipped strawberries, or throw them in my cereal or oatmeal…I’m always trying to come up with new ways to add my favorite fruit into baked goods, beverages and other treats.

On my counter sits this beautiful glass dome under which I keep most of these baked goods. There is hardly a day that goes by where I don’t have a tasty treat under it…except when I woke up one morning this weekend and noticed that all of the cookies disappeared into thin air. After perusing my cupboards and fridge I decided to make scones and, because I had a ton of strawberries on hand (surprise surprise), I decided to throw them into the batter.

Strawberry Scones

Ingredients:

  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter, softened
  • 2 eggs, divided
  • 1/2 cup heavy cream
  • 1/2 cup chopped strawberries
  • 1 teaspoon water
  • 1 tablespoon sugar

Directions:

  1. Preheat oven to 425 degrees.
  2. Place flour, sugar, baking powder, salt and butter in a bowl and mix until well blended.
  3. Add one egg and heavy cream; mix until soft. Fold in strawberries.
  4. Knead dough 3 times on a lightly floured surface. Pat the dough into into a circle about 1/2 inch thick. Cut into 8 wedges.
  5. Place wedges two inches apart on a greased baking sheet (or use parchment paper).
  6. Beat the other egg with water and brush egg mixture over the wedges. Sprinkle the tops of the wedges with sugar.
  7. Bake for 10-12 minutes and serve warm.

Everytime I go to the grocery store I always find myself being drawn to the strawberries. During this time of year, they are so plump, juicy and gorgeous. I usually sneak a batch (or two) of strawberries into the cart and I always follow these tips for keeping strawberries fresh.

*Recipe lightly adapted from KitchenAid Best-Loved Recipes cookbook

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