Recipes and Cooking Double-Strawberry Scones 3.7 (43) 6 Reviews Our best scone recipe gets a summery makeover with the addition of fresh berries and basil. Top these Double-Strawberry Scones (freeze-dried fruit is in the mix, too) with sugar for a crunchy, sweet coating. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Bake Time: 16 mins Total Time: 36 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 ½ cup all-purpose flour 2 tablespoon sugar 1 tablespoon baking powder ¼ teaspoon salt ½ cup (1 stick) butter, cut into chunks ¾ cup chopped fresh strawberries ½ cup freeze-dried strawberries, (optional) 2 tablespoon snipped basil 2 eggs, lightly beaten ½ cup half-and-half Half-and-half or milk Sugar Directions 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. Tips 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. Reheating: To reheat leftover refrigerated scones, microwave at 50% power for 20 to 25 seconds or until warm. Rate it Print Nutrition Facts (per serving) 209 Calories 10g Fat 26g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 209 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 60mg 20% Sodium 211mg 9% Total Carbohydrate 26g 9% Total Sugars 5g Protein 4g Vitamin C 5.3mg 27% Calcium 111.1mg 9% Iron 1.6mg 9% Potassium 71mg 2% Folate, total 56.4mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.