March 19, 2011

Strawberry Scones

Strawberry Scones

Adapted from Better Homes and Gardens April 2011

Somehow, in making these, I managed to miss the part where I was supposed to add the basil and strawberries so when I went to cut the wedges and all that was left was to bake, I wondered just when the strawberries came into play.  I hate to blame my six year old but, I do.  He was helping me make these and is just too cute for me to pay close attention the recipe. 

I gathered the cream-slathered wedges of dough, re-kneaded with the strawberries and basil and hoped they’d turn out alright.  Thankfully all was not lost as these turned out very good!  They have a biscuit like texture and aren’t too sweet but have a very summery flavor with the sweet strawberries and herby basil.


  • 2 1/2 cups flour
  • 2 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cut into chunks
  • 1 cup fresh strawberries
  • 2 Tablespoons fresh basil
  • 2 eggs
  • 1/2 cup heavy cream
  • heavy cream
  • sugar


Pre-heat oven to 400*

  1. In a large bowl stir together flour, 2 Tablespoons fugar, baking powder, and salt.  Using a pastry blender or two knives cut in the butter until it looks like coarse crumbs.  Gently toss in strawberries and basil.
  2. In a medium bowl stir together eggs and cream.  Add egg mixture to flour mixture all at once, then gently stir just till combined.
  3. Turn dough out onto a generously floured surface and knead the dough until several times until it’s well incorporated.  Transfer to a parchment lined cooking sheet and pat into a 3/4 inch-thick circle.  Cut into 8 equal wedges and pull slightly apart.
  4. Brush each wedge with additional cream then sprinkle with sugar. 
  5. Bake 16 minutes or until golden brown.  Serve warm and refrigerate any leftovers; reheat 15 seconds in the microwave.

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