Strawberry Scones

One of my absolute favorite breakfast dishes are the fancy and delightful scones!  I love them in all flavors and how perfectly they pair with a latte or hot tea.

This particular scone was made with fresh strawberries...and let me tell you, they did not last long!

Adapted from Ina Garten:

• 4 cups plus 1 tablespoon all-purpose flour
• 2 tablespoons sugar, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, lightly beaten
• 1 cup cold heavy cream
• 3/4 cup small-diced dried fresh strawberries 
• Pinch of cinnamon {I added this step for flavor}
• 1 egg beaten with 2 tablespoons water or milk, for egg wash

Preheat the oven to 400 degrees F. 

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.


Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.


Brush the tops with egg wash. Sprinkle with sugar {I used "Sugar in the Raw" for a more coarse effect} and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

 I enjoyed mine with a little blackberry jam...yum!

What's your favorite kind of scone?

xo natasha

Linked to: Tasty Tuesdays