They were so delicious that I had to share them. I threw them together on a busy day. It is advised to top the sandwich with iceberg lettuce, thinly sliced tomatoes, Monterey Jack cheese, hot salsa, or even hotter, hot picante.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 1 cup ripe strawberries – cleaned, hulled, and diced
- 1 teaspoon vanilla extract
- ½ cup light cream
- 2 cups all-purpose flour
- ⅓ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoons lemon zest
- 6 tablespoons cold unsalted butter, cut into chunks
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place diced strawberries onto paper towels to absorb liquid. Combine cream and vanilla extract in a small pitcher.
- Whisk flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, then gently toss ingredients.
- Make a hole in the middle of the flour mixture. Pour cream mixture into the hole; quickly stir dough together until just blended. Allow dough to rest for 2 minutes.
- Knead dough on a lightly floured work surface until smooth and satiny, 4 to 5 minutes. Transfer dough to the prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into eight wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch between each one.
- Bake in the preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack and let cool for 20 minutes before serving.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 390 mg |
| Sugars | 10 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Although I am an experienced scone baker I had a bit of frustration with this recipe due to the extremely wet and sticky dough; even though I drained the chopped strawberries twice on paper towels, I had to add at least another 1/2 cup of flour and even then it was a very messy kneading process. Though the flavor was at best mediocre, I definitely will not be baking these again. Very dissappointed.
Horribly wet though. Strawberry flavor was weak. I’ve made this twice and both times I am very disappointed.
This recipe is absolutely amazing! Instead of mixing the strawberries into the dough, I rolled the dough out, sprinkled the strawberries evenly onto the dough, and then rolled it up. This recipe even works with raspberries and blueberries
I have never made scones before and so excited to try. I followed the recipe the way it is written but did make a few changes. I added raspberries instead of the strawberries. I also used almond flavoring instead of vanilla as well as adding a little more flour as one reviewer suggested. I loved these scones and would recommend them to anyone to try.
I have made many many scones. This is not the recipe to use. I thought the nutmeg was an interesting add but the scones lacked flavour and were too wet. The texture after baking is not a true scone. Also the say to let the dough rest for 2 minutes and then kneed. Once you add baking sofa you need to get it in the oven quickly. Kneeling the dough with the strawberries in it only promotes the juice to run and makes a very soggy dough. I would not recommend this recipe at all.
The end result was fantastic, everyone loved them. I doubled the recipe. I read some reviews about the dough being too wet, so I added a little less cream than called for. However, when I turned out the dough on the counter, it was so crumbly that I topped up to the full amount of cream called for in the recipe. That was my mistake, because as soon as I started kneading, the strawberries released their juices & the batter was too wet. I split the dough into two batches, the first I just cooked “as is”, with the “wetter” dough. The remainder I kneaded more flour in until it was the texture I would expect from scones. I sprinkled a little sugar on top of the wedges. My worry was for nothing, because no one could tell the difference once they were cooked. They all tasted fantastic. Personally, I would prefer a little more lemon flavour, but these were great.
delicious treats as dessert or breakfast. I truly liked the lemon zest which gives them a unique taste from any other recipe I have tried. I changed the fruit to blueberries and switched to orange zest and it is just as good. I strongly recommend it. Make it at least once and you’ll be hooked!
Easy to make, nice texture after baked. Good flavor. I didn’t even use the nutmeg and didn’t have lemons, so used some orange zest instead. Definitely make sure to dab as much moisture out of the strawberries as possible so that the scones don’t come out mushy. This is a keeper!!!!
Well this was my first try on strawberry scones. I have made many blueberry-lemon and my memorized recipe always has an egg in it. This one, however, did not and I did have some unexpected results. The batter did not come together and was very difficult to work out but it worked out and they may not all be pretty but they taste so good and tender. I put an orange glaze over some and a strawberry glaze over the others. Where there is a will…
This is a wonderful recipe and translates well to Gluten Free. I substituted 1 1/2 cup Bob’s Red Mills 1 to 1 flour, plus 1/2 cup Corn Starch and 1/2 tsp guar gum. The key is to have really fresh, ripe, flavorful berries.
Delicious and simple! Followed the recipe except I didn’t have light cream, and we only keep skim milk in the house, so I mixed 1/2 skim with 1/2 sour cream I had on hand. Let me strawberries drain quite a bit and even changed the paper towel once. No problem with dough, only kneaded for 2 minutes and they came out wonderful! Just in time for my last episode of Father Brown and Mrs. McCarthy’s strawberry scones!
I liked this recipe though I did make some changes. I used self rising flour (so I omitted the baking powder and salt). I also did use salted butter rather than unsalted butter. I did add about 1/4 cup extra flour as it was quite wet when trying to knead it. I also did bake mine for 15 minutes as I spread mine to 10″. I also added mini chocolate chips as well!
Easy & delicious!
I have be very careful limiting sugar and carbs. The recipe just looked wonderful, decided to try it , with a couple of changes, using pastry flour and stevia in the raw. WOW, so pleased. Next time will try a combination of almond flour and pastry flour.
Definitely will make this again. They were delicious
I should wait to taste this before reviewing but on recipe alone I’m giving it 3 stars. My dough was crumbly but moist when I turned it onto the counter. The kneading is what makes it so wet. Well dah! I was crushing the berries and there is no way to avoid that. I was afraid to add more flour as scones can be on the dry side anyway. 425 is way too hot to bake these too. I ended up not cutting them because the dough was so wet and just made an 8” circle on the pan. They needed more flour as they spreaded out too much. Hope they’re edible.
I feel like it could have used a little more sugar.
I made several changes, based on what was in my pantry and on good reviews from the past. But overall a great, tasty recipe! I recommend: – Have extra flour ready to add, in small amounts at a time, b/c it could be a wet dough. – This, at least for me, makes a softer, less dry scone. Which I loved. – Cutting it before baking was key. My changes: – Added a few blueberries when my strawberries came up short. Maybe 1/6 – 1/4 cup. – Instead of cream: Used 1/8 cup+ of Tequila Rose, a strawberry cream liqueur plus 3/8 cup nonfat strawberry yogurt drink. Those flavors really kicked this up a notch I think. I think the yogurt drink was a perfect compromise b/t the too-liquid (guessing) cream and not-liquid-enough yogurt others tried. – Used pumpkin pie spice instead of nutmeg. Added two extra dashes. This was so flavorful. A winner for sure.
I was torn between 4 and 5 stars because I had to make some adjustments due to the dough being so wet, I knew from the other reviews that the dough was very wet so I already reduced the cream to 1/3 of a cup but I still had a very wet dough. I also chose to use my mixer to knead the dough so it wouldn’t be a sticky mess on my hands. All that being said, they did taste amazing and my children gobbled them up.
Followed instructions except that I used lemon juice not zest. Still, they were good. Yes, I will make them again.
These scones were delicious. Not dry, as some recipes are. I substituted Splenda for the sugar, due to a requirement in my family. They disappeared very quickly and were requested soon again! Next time I might add some of the white chocolate chips suggested by another reviewer!