Recipes and Cooking Strawberry Crumble Scones 3.0 (4) 3 Reviews Make a batch of these tender strawberry scones, split them open and fill with whipped cream for a strawberry shortcake-inspired treat. By Marisa McClellan Marisa McClellan Website Marisa McClellan is a food blogger, cookbook author, and canning teacher based in Center City Philadelphia. She is the author of Food in Jars, Preserving by the Pint, Naturally Sweet Food in Jars, and The Food in Jars Kitchen. Over the last 15 years, she has taught many thousands of people to safely can through her books, blog, and classes. Marisa has a BA from Whitman College and a MA from St. Joseph's University. Learn about BHG's Editorial Process Updated on May 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 50 mins Servings: 8 Yield: 8 scones Jump to Nutrition Facts Ingredients 2 ¼ cup all-purpose flour 3 tablespoon granulated sugar 1 tablespoon baking powder 1 teaspoon salt 8 tablespoon cold unsalted butter, divided ½ cup heavy cream 1 egg 1 teaspoon lemon zest 1 ½ cup chopped fresh strawberries ⅓ cup chopped toasted walnuts ¼ cup regular rolled oats 3 tablespoon packed brown sugar ½ teaspoon ground cinnamon Directions Preheat oven to 375°F. Line a baking sheet with parchment. In a medium bowl whisk together 2 cups of the flour, the granulated sugar, baking powder, and 3/4 tsp. salt; whisk to combine. Cut 6 Tbsp. of the butter into small pieces and add to the bowl. Using your fingers, rub the butter into the flour mixture until the mixture resembles coarse crumbs. Pour cream into a measuring cup and add egg and lemon zest. Whisk to combine. Add cream mixture to flour mixture; gently stir. Add strawberries and walnuts; stir just until dough comes together (a few dry crumbles are OK). Form dough into a ball and transfer it to prepared baking sheet. Pat doughinto an 8-inch round. For streusel: In a small bowl stirtogether the remaining 1/4 cup flour, the oats, brown sugar, cinnamon, and 1/4 tsp. salt. Add the remaining 2 Tbsp. butter and work it into the dry ingredients until it is crumbly. Spread streusel on top of the dough round; gently pat into dough. Cut round into eight wedges. Using a small spatula, separate the wedges so there is about 1 inch of space between each. Bake 25 minutes or until tops and streusel are golden brown; let cool. (These scones are best eaten the day they are baked.) Makes 8. Tips If desired, split or crumble scones and serve with desired-flavor yogurt, whipped cream and additional strawberries. Rate it Print Nutrition Facts (per serving) 381 Calories 21g Fat 43g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 381 % Daily Value * Total Fat 21g 27% Saturated Fat 11g 55% Cholesterol 71mg 24% Sodium 491mg 21% Total Carbohydrate 43g 16% Total Sugars 12g Protein 6g Vitamin C 16.4mg 82% Calcium 140mg 11% Iron 2.4mg 13% Potassium 147mg 3% Fatty acids, total trans 1g Folate, total 81.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *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.