Categories: Scones

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons cold butter, cut into 1/4-inch cubes
• 1-1/4 cups plus 2 tablespoons heavy whipping cream, divided
• 1 cup frozen unsweetened strawberries, chopped
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons cold butter, cut into 1/4-inch cubes
• 1-1/4 cups plus 2 tablespoons heavy whipping cream, divided
• 1 cup frozen unsweetened strawberries, chopped

Directions

1. Heat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times.

2. Pat into a 9-in. × 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream.

3. Bake for 25-30 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners’ sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm. Yield: 8 scones.

Email to a friend | Print this recipe | Back