- Makes: 12 servings
- Prep: 20 mins
- Bake: 16 mins 400°F
- 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
- 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.
- 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.
- 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.
- 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.
From the Test Kitchen
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.
To reheat leftover refrigerated scones, microwave at 50% power for 20 to 25 seconds or until warm.
Nutrition Facts (Double-Strawberry Scones)
- Per serving:
- 209 kcal ,
- 10 g fat
- (6 g sat. fat ,
- 1 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 60 mg chol. ,
- 211 mg sodium ,
- 26 g carb. ,
- 1 g fiber ,
- 5 g sugar ,
- 4 g pro.
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