- make this recipe
- user reviews (5)
-
2 1/2
cups all-purpose flour
-
2
tablespoons sugar
-
1
tablespoon baking powder
-
1/4
teaspoon salt
-
1/2
cup (1 stick) butter, cut into chunks
-
3/4
cup chopped fresh strawberries
-
1/2
cup freeze-dried strawberries, (optional)
-
2
tablespoons snipped basil
-
2
eggs, lightly beaten
-
1/2
cup half-and-half
-
Half-and-half or milk
-
Sugar
1. Preheat oven to 400 degrees F. In a large bowl stir together the flour, the 2 tablespoons sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.
2. In a medium bowl stir together eggs and the half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.
3. Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.
4. Brush wedges with additional half-and-half and sprinkle with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.
- Tip If desired, pat dough until 3/4 inch thick. Use a sharp knife to cut into squares or use a round cutter to cut dough into circles, rerolling scraps as necessary.
- Tip Reheating:To reheat leftover refrigerated scones, microwave at 50% power for 20 to 25 seconds or until warm.
- Servings Per Recipe 12,
- Calories 209,
- Protein (gm) 4,
- Carbohydrate (gm) 26,
- Fat, total (gm) 10,
- Cholesterol (mg) 60,
- Saturated fat (gm) 6,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 5,
- Vitamin A (IU) 340,
- Vitamin C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 211,
- Potassium (mg) 71,
- Calcium (DV %) 111,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I made these this evening. While the flavor was delicious, and the texture was great (like a mixture between a cake and a biscuit), the dough was far too wet, and I had to add a good deal of extra flour and sugar to be able to work with the dough. These are good though because they are much less dense than your typical scone.
8/21/2011 11:36:14 PM Report AbuseI made these today and they were absolutely delicious! I revised the recipe a little by omitting the basil and the dried strawberries and adding 2 tablespoons of sugar. I have a cast iron scone pan and used it to bake the scones. I placed the batter directly into the sections of the sprayed pan and topped them with a little sugar. I baked them about 10 minutes longer than the recipe requested. I'll definitely use this recipe again with fresh blueberries or peaches.
6/25/2011 08:23:34 PM Report AbuseWe thought they were the lightest, most delicious scones we have eaten. We likes them so much we used them withpecans, raw dark cherries , pitted and dried cherries. When I knead scones or biscuits I use baker's spray shortening on my hands.
6/25/2011 04:47:51 PM Report AbuseI agree with the previous statement but the second time that I made these I added 2 tbsp more of sugar and it helped with the wetness of the dough.
4/25/2011 04:38:17 PM Report Abuseugh. I followed the recipe to a T. The dough was so sticky I could hardly get it off my hands. Would have taken a ton more flour to actually knead this. Looked wonderful, but big disappointment. I must have done something wrong, just don't know what it was. Not much flavor when it finally came out of the oven.
4/4/2011 05:42:30 PM Report Abuse