Strawberries & Cream Scones

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  • 1/2 cup strawberries (cut into 1/4 inch pieces)
  • 2 cups cake flour
  • 3 teaspoons baking powder
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 4 TB unsalted butter
  • 1 TB orange zest
  • 1 cup heavy cream


  1. Preheat oven to 400°. Mix flour, baking powder, sugar and salt in a large bowl. Cut butter into small cubes and blend with a pastry blender until it resembles oatmeal (or small peas, if you don't like oatmeal). Add the orange zest and strawberries. Then slowly and gradually add the cream while mixing with a fork.
  2. As soon as the flour starts to come together into a dough, remove from the bowl and form into a ball. Place on a lightly floured surface and knead gently four or five times. Then shape with your hands (or a rolling pin) into an 8x10" rectangle. Cut the rectangle lengthwise into two 4x10" rectangles. Cut each of those into 6 or 7 triangles and place on an ungreased baking sheet.
  3. Bake for 20-25 minutes until golden brown. Serve warm with softened butter, jam, creme fraiche or just as they are!
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