Saturday, August 13, 2011

Strawberry Scones

After waiting all summer, I finally have ripe strawberries!

 I planted two strawberry pots in the spring.
 Our cool and cloudy summer has delayed the berries by at least a month or more.

So far I have harvested two little bowls full. The first bowl, I ate all by myself without sharing with Hubby. I felt so bad about that, but after you eat one, you can't stop!

So I had to wait a few days to pick more. This time I thought I would make something special just for Hubby, to make up for eating the first bowl.

So I decided to make him Strawberry Scones.

These are moist and delicious, with a hint of sweetness.

Strawberry Scones

Bake at 400 degrees for 20-25 minutes

8 scones


2 cups flour
1/4 cup packed brown sugar
2 tsp baking powder
1/4 tsp salt
2 tsps grated fresh orange peel
4 Tbsp (1/2 stick) chilled butter, cut into small pieces
1 cup diced fresh strawberries, whole raspberries, or other sweet berries
About 2/3 cup milk

Combine the flour, brown sugar, baking powder, salt and orange peel in a large bowl and mix well.

Cut in the butter with a pastry blender or rub together with fingers until crumbly.

 Gently stir in the strawberries and gradually stir in enough milk to make a soft dough.  Gather into a loose ball and knead 3 or 4 times on a lightly floured surface. (Dough will be sticky)

Pat out to a 7 " round about 3/4 " thick. Cut into 8 wedges, dipping knife in flour after each cut to prevent sticking. Using a floured spatula, transfer wedges to an ungreased baking sheet or large round quiche dish, 1/2 " apart.
Bake 20-25 minutes or until golden brown. Serve warm.

These can be stored a day or so, tightly wrapped, in the refrigerator and reheated.
Substitute 1/2 to 3/4 cup dried cranberries or cherries for the strawberries. Substitute 3/4 tsp grated fresh ginger for the orange peel.


  1. Oh - yum yum yum yum yum! Those sound and look sublime.

  2. Dearest Karen,
    Those 'Fraises des Bois' are lovely when blooming. Never saw such pink blossoms! Their fragrance is so much better than the large, commercial varieties; don't you agree?
    Hugs to you,


Thank you for stopping by! Your comments are important to me and are very much appreciated. xx Karen

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