Strawberries ‘n’ Cream Scones
Total TimePrep/Total Time: 30 min.
- 2 cups all-purpose flour
- 1/3 cup plus 2 teaspoons sugar, divided
- 2-1/4 teaspoons baking powder
- 1 teaspoon grated lemon zest
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
- 2/3 cup half-and-half cream
- 1/2 cup coarsely chopped fresh strawberries
- 1 large egg, lightly beaten
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened.
- Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges.
- Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.
Nutrition Facts1 each: 233 calories, 8g fat (5g saturated fat), 33mg cholesterol, 387mg sodium, 35g carbohydrate (11g sugars, 1g fiber), 4g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Apr 22, 2020
I made these and they are delicious! though we didn't have fresh strawberries so I thawed some frozen mixed berries and they were still tasty. The batter was a bit sticky but it's baking obviously, you're going to get messy!
Jul 6, 2017
Made these for the second time but at high elevation. They turned out great. Works much better adding strawberries to dry ingredients. People that had a gooey dough may have been over generous with the 1/2c strawberries like I was the first time. I brushed on half and half, not egg. Drizzled with lemon glaze right out of the oven - using the half lemon I zested for the recipe for the glaze, adding enough powdered sugar for drizzle consistency.
Apr 30, 2017
My man loves when I make these for him! But I did do a couple small changes, first I do not always have a whole lemon, it is good with the zest, but I always have vanilla extract so I just use a teaspoon of that, and then I use a half cup of sugar instead of a third cause it give it that just right amount of sweetness without that feeling of not enough or just to much. Hope this helps anyone thinking of trying these, totally worth a try! =]
Mar 13, 2017
Worst recipe I ever tried. This isn't a dough, it's a goo.
Nov 27, 2016
On the spur of the moment I wanted to make scones for a post Thanksgiving breakfast. I didn't have the half and half, but I improvised with 2/3 cup of egg nog. It turned out amazing.
Sep 17, 2016
These are very tasty, but they are super sticky once you put in the strawberries. I think next time I will take the advice of another reviewer and add the strawberries to the dry mixture then add the cream.
Mar 25, 2016
Most scones are pretty bland to me, but these are smooth with a touch of sweet. They are very sticky once you add the strawberries. I ate them warmed with a little strawberry jam. They freeze well.
May 7, 2015
These were just OK, not much flavor and really missed the mark on the texture of a good scone.
Apr 13, 2015
These tasted great but I had a little trouble getting the strawberries kneaded in without the dough becoming sticky. I think it might be better to add the berries to the dry ingredients after you cut the butter in. Then add the cream and gently knead five times. I think that's what I will try next time I make them.
Oct 23, 2014
Pretty good, as far as scones go. Not to dry, like some are. Very strawberry-y.