Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 tablespoons sugar

  3. 1 tablespoon baking powder

  4. 1/2 teaspoon salt

  5. 5 tablespoons cold butter

  6. 1-1/4 cups plus 2 tablespoons heavy whipping cream, divided

  7. 1 cup frozen unsweetened strawberries, chopped GLAZE:

  8. 2 cups confectioners' sugar

  9. 3 tablespoons lemon juice

  10. 1 tablespoon butter, melted

  11. 1 tablespoon 2% milk

Instructions Jump to Ingredients ↑

  1. 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. Pat into a 9-in. x 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. Bake at 400° for 20-25 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. Yield: 8 scones.


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