New Recipes

Strawberry Scones

Strawberry Scones


Strawberry Scones Recipe

Adapted from The Parade Magazine, May 12th 2013
Make 8 scones | Prep Time: 20 minutes | Bake Time: 18-20 minutes


2 cups all purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 stick butter, cubed and chilled
2 eggs, lightly beaten
1/3 cup heavy whipping cream
1/3 cup fresh strawberries, chopped

2 tablespoons heavy whipping cream
2 tablespoons granulated sugar

Butter and strawberry jam, for serving


Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Combine the flour, 3 tablespoons sugar, baking powder and salt into a bowl. Add the cold butter and use your fingertips to pinch and rub until the butter is well incorporated. The mixture will resemble a coarse meal.

Use a wooden spatula to combine the beaten egg and heavy cream into the dry ingredients until it forms a soft dough. Then stir in the strawberries.

Lightly floured the working surface, use your hand and knead the dough until it comes together. Make the dough into a ball. Let it rest uncovered for 2-3 minutes.

Dust more flour on top (if the dough is too wet) and pat it into a 9-inch round disc, about 1/2 inch thick.

Using a floured knife, cut the dough into 8 wedges and arrange them 1 inch apart on the baking sheet.

For the glaze, brush the scones with the heavy whipping cream and sprinkle with the sugar.

Bake the scones for 18-20 minutes, until the bottom is lightly browned. Remove from oven and let them rest on the baking sheets for 3-5 minutes.

Serve warm with butter and strawberry jam.

Cook’s Note:

Alternately, you can roll the dough into a 10 by 12 inches rectangle and cut into 8 triangular scones.

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10 COMMENTS... read them below or add one

  1. Pey-Lih

    These scones look super yummy! So glad to see that you’re diversifying your recipes and branching out into other areas of cooking.

      • Bryan

        Fair enough Bee, I was being tongue in cheek though. I suppose this is the way things are going, SE Asia wants Western food, so maybe it is right to have it on a Malaysian/Asian website:-)

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