How to make it

  • Adjust oven rack to middle position and heat oven to 375 degrees. Line a baking sheet with parchment paper. Beat 1 egg with 1 tablespoon of cream in small bowl. Set aside. Whisk remaining egg, remaining ΒΌ cup cream, buttermilk, and vanilla together in medium bowl.
  • Pulse flour, 1/3 cup of sugar, baking powder, and salt in food processor until blended. Add butter and pulse into flour until mixture resembles coarse cornmeal, about ten 1-second pulses. Transfer mixture to large bowl and make well in center. Add buttermilk mixture and stir until batter forms moist clumps. Carefully stir in strawberries.
  • Transfer dough to lightly floured work surface and knead gently until dough comes together and is smooth, about 10 seconds. Pat dough into a 7-inch circle about 1 inch thick. Using sharp knife, cut circle into 8 wedges. With pastry brush, remove excess flour from wedges. Transfer wedges to a prepared baking sheet, brush tops with egg and cream glaze, and sprinkle with remaining 1 tablespoon of sugar.
  • Bake until lightly browned and toothpick inserted in center of scones comes out with a few crumbs attached, about 15 minutes. Transfer scones to wire rack. Serve warm or at room temperature. (Cooled scones can be stored in airtight container for up to 2 days.)
  • Serve with clotted cream.

Reviews & Comments 2

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    " It was excellent "
    tablescape ate it and said...
    This recipe brings back so many childhood memories. Thanks for sharing it. I think tomorrow morning is just the right time for trying ths recipe. Thanks, again.
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  • suzalleogram 12 years ago
    This sounds great...I have some strawberries on hand, and we love scones! Bookmarked!! =)
    Was this review helpful? Yes Flag

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