Rating: 3.5 stars
43 Ratings
  • 5 star values: 20
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 11

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.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
20 mins
bake:
16 mins
total:
36 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

209 calories; fat 10g; cholesterol 60mg; saturated fat 6g; carbohydrates 26g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 5g; protein 4g; vitamin a 340.1IU; vitamin c 5.3mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.6mg; folate 56.4mcg; vitamin b12 0.2mcg; sodium 211mg; potassium 71mg; calcium 111.1mg; iron 1.6mg.
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