Name: Strawberries and Cream Scones
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 pints fresh strawberries, sliced -; 1 container (16 ounces) frozen sweetened sliced strawberries, thawed -; 3 cups all-purpose flour -; 1/3 cup sugar -; 1 tablespoon baking powder -; 3/4 teaspoon salt -; 2-1/2 cups heavy whipping cream, divided -; 1-1/2 teaspoons vanilla extract -; 3 tablespoons confectioners' sugar -; Grated citrus zest, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Strawberries and Cream Scones

1. 2 pints fresh strawberries, sliced -

2. 1 container (16 ounces) frozen sweetened sliced strawberries, thawed -

3. 3 cups all-purpose flour -

4. 1/3 cup sugar -

5. 1 tablespoon baking powder -

6. 3/4 teaspoon salt -

7. 2-1/2 cups heavy whipping cream, divided -

8. 1-1/2 teaspoons vanilla extract -

9. 3 tablespoons confectioners' sugar -

10. Grated citrus zest, optional -

How to cook deliciously - Strawberries and Cream Scones

1. Stage

In a large bowl, combine fresh and thawed strawberries. Cover and refrigerate until serving.

2. Stage

Line an 8-in. round cake pan with plastic wrap, letting edges hang over sides; set aside. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, stir together 1-1/2 cups cream and vanilla. Stir into flour mixture just until moistened. Transfer to prepared pan; pat into an even layer. Cover and freeze 45 minutes or until slightly firm. Preheat oven to 425°.

3. Stage

Turn dough onto a lightly floured surface. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with 1 tablespoon whipping cream and, if desired, sprinkle with additional sugar. Bake until golden brown, 15-18 minutes.

4. Stage

Meanwhile, combine remaining whipping cream and confectioners' sugar; whip until stiff peaks form. To serve, cut scones in half; top with reserved strawberries and whipped cream. Garnish as desired.