I absolutely love strawberries and made these yesterday completely not even knowing it was National Strawberry Day! I make these scones with fresh strawberries but you can certainly use frozen. Just make sure most of the moisture is removed. They are delicious all by themselves. I added strawberry preserves for a little bit of added sweetness. Strawberry Vanilla tea was my tea blend for this sunny little tea break! Hope you enjoy!!

1 cup of Strawberries, fresh or frozen, chopped and diced

1 Tbls sugar, set aside

2 1/2 cups self rising flour

2 tsp baking powder

1/8 tsp salt

1/4 cup sugar

6 Tbls cold butter, cubed

1/2 cup heavy whipping cream

1 large egg

1 1/2 tsp Vanilla

Pre-heat your oven to 400 degrees. Line a baking sheet with parchment paper. I personally use a stone pan, sprayed with cooking spray.

In a small bowl, place your chopped up strawberries and 1/2 Tbls sugar and mix together. Set aside

In a large bowl, combine flour, 1/4 cup sugar, baking powder, salt and butter. Using a pastry blender or two knives, cut butter cubes into the flour mixture until it resembles course crumbs. Add the strawberries and toss well

In a small bowl, add cream, egg, and vanilla and whisk together until smooth

Add the cream mixture to the dough and mix together. I start with my spatula and then use my hands to finish mixing. Be careful not to smash the strawberries too much and try and resist adding more cream if it seems too dry. The moisture from the strawberries adds a lot of moisture so it will eventually come together to form that sticky dough.

Flatten the dough and use a cookie cutter or knife to cut the scones. I use a round cookie cutter but you can also use a knife and cut into triangles.

Place each scone onto your cookie sheet with parchment paper or sprayed pan

Brush the tops of the scones with a little bit of cream and sprinkle with a little bit of sugar (I do this with all of my scones)

Bake scones for about 15 minutes or until brown on the edges. My oven runs hot so I baked on 350 degrees for about 20 minutes. Baking time will depend on your own oven

Serve with your favorite preserves or lemon curd and clotted cream. They are delicious!!

Strawberry Creme Scones

Author: Anita Casano

These tasty scones remind me of a fresh spring morning with the freshest strawberries! They are delicious all by themselves or with your favorite preserves! I love them with fresh strawberry preserves!

Ingredients

1 cup strawberries, fresh or frozen, chopped and diced
1 Tbls sugar, set aside
2 1/2 cups self rising flour
2 tsp baking powder
1/8 tsp salt
1/4 cup sugar
6 Tbls butter, cut into cubes
1/2 cup heavy whipping cream
1 large egg
1 1/2 tsp vanilla

Instructions

Pre-heat your oven to 400 degrees
Line a cooking pan with parchment paper or spray a cooking pan
In a small bowl, combine strawberries with 1 Tbls sugar. Set aside
In a large bowl, combine flour, sugar, baking powder, salt, and butter. Stir together. Using a pastry blender or two knives, cut butter cubes into the flour mixture until it resembles course crumbs. Add the strawberries and toss to coat.
In a small bowl, add cream, egg, and vanilla. Whisk together until smooth
Add the cream mixture to the dough and mix together. I start mixing with my spatula and then use my hands to incorporate the dough. Try and resist adding cream if it is too dry. The strawberries add enough moisture where you should not need any more cream. Just keep mixing and it will eventually come together as a sticky dough.
Flatten the dough and using a cookie cutter or a knife, cut the dough into circles or triangles.
Place each scone onto your cookie sheet with parchment paper or sprayed pan.
Bake scones for about 15 minutes until the edges are browned. My oven runs hotter so I baked mine on 350 degrees for about 20 minutes
Brush the tops of the scones with a little bit of cream and sprinkle a little bit of sugar on top (I do this will all of my scones)
Enjoy!

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