Strawberry Cream Scones
Treat yourself to our classic cream scones studded with fresh strawberries, a delicious way to start your morning!
Servings: 8
Ingredients
- 2 c. all-purpose flour
- 1/3 c. granulated sugar
- 3 tsp. baking powder
- 3/4 tsp. salt
- 4 T. cold unsalted butter diced
- 2 T. shortening
- 3/4 c. heavy cream plus 1 T. for brushing the scones
- 1 lg. egg lightly beaten
- 1 c. diced fresh strawberries
- Sugar crystals for sprinkling
Instructions
- Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper; set aside.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut the butter and shortening into the dry ingredients, using a pastry blender or fork until it resembles coarse cornmeal.
- In a separate bowl, combine cream with beaten egg, add to the dry ingredients. Mix just until combined. Gently stir in strawberries.
- Turn dough out onto a lightly floured surface. Using your hands fold the dough in half on top of itself a few times, then pat into an 8-inch circle. Use a large knife or bench scraper to cut into 8 wedges. Placewedges 1-inch apart onto the prepared baking sheet. Brush the tops of thescones with cream and sprinkle with sugar.
- Bake for 14-16 minutes or until lightly brown. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator. Scones are best enjoyed the day they are baked.