@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/strawberry-scones/#recipe
headline
nameStrawberry Scones
descriptionScones are one of the pastries that are lost alongside the menagerie of other baked goods. Scones are either done right or they are done terribly wrong. Despite the scone’s fluidity, the scone gets overshadowed by more popular bready delights like croissants, biscuits, and bagels. But here, these Strawberry Scones will keep scones on your […]
urlhttps://12tomatoes.com/strawberry-scones
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
Ingredients
  • 3 cups plus 1 tablespoon all-purpose flour, divided
  • 1/3 cup plus 2 tablespoons granulated sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups plus 2 tablespoons cold heavy cream, divided
  • 1 1/4 cups strawberry, diced into 1/2-inch pieces
Preparation
  1. Preheat oven to 425°F and line a baking sheet with parchment paper, set aside.
  2. Toss strawberries with 1 tablespoon of flour, set aside.
  3. In a large bowl whisk together 3 cups flour with 1/3 cup granulated sugar, baking powder and salt, set aside.
  4. Whisk 1 1/2 cups heavy cream and vanilla together.
  5. Pour half of the cream over the dry ingredients, mixing gently to combine. Gradually add the remaining cream into the dough until it forms a dough and there’s no visible dry ingredients.
  6. Gently fold in strawberries.
  7. Remove the dough from the bowl and transfer it to a lightly floured work surface.
  8. Form the dough into a rough ball about 7-inch ball of even height.
  9. Transfer to the prepared baking sheet.
  10. Using a sharp knife to slice into 8 even wedges. Separate the wedges and arrange on the baking sheet.
  11. Transfer the baking sheet to the freezer and chill for 15 minutes.
  12. Remove from the freezer and brush each scone with remaining heavy cream and sprinkle with remaining 2 tablespoons granulated sugar.
  13. Bake in the oven for 14 to 16 minutes until the scones are slightly golden on the top.
Scones are one of the pastries that are lost alongside the menagerie of other baked goods. Scones are either done right or they are done terribly wrong. Despite the scone’s fluidity, the scone gets overshadowed by more popular bready delights like croissants, biscuits, and bagels. But here, these Strawberry Scones will keep scones on your […]
Course: Breakfast
Allergen(s): Gluten, Wheat, strawberries, Milk, Gluten, Wheat, strawberries, Milk

Recipe adapted from Seasons & Suppers.

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Strawberry Scones

Tender fluffy scones studded with fresh strawberries.

Strawberry Scones

4.7 from 14 votes
Cuisine: American
Servings: Makes about 8 large scones
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 3 cups plus 1 tablespoon all-purpose flour, divided
  • 1/3 cup plus 2 tablespoons granulated sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups plus 2 tablespoons cold heavy cream, divided
  • 1 1/4 cups strawberry, diced into 1/2-inch pieces

Preparation

  1. Preheat oven to 425°F and line a baking sheet with parchment paper, set aside.
  2. Toss strawberries with 1 tablespoon of flour, set aside.
  3. In a large bowl whisk together 3 cups flour with 1/3 cup granulated sugar, baking powder and salt, set aside.
  4. Whisk 1 1/2 cups heavy cream and vanilla together.
  5. Pour half of the cream over the dry ingredients, mixing gently to combine. Gradually add the remaining cream into the dough until it forms a dough and there’s no visible dry ingredients.
  6. Gently fold in strawberries.
  7. Remove the dough from the bowl and transfer it to a lightly floured work surface.
  8. Form the dough into a rough ball about 7-inch ball of even height.
  9. Transfer to the prepared baking sheet.
  10. Using a sharp knife to slice into 8 even wedges. Separate the wedges and arrange on the baking sheet.
  11. Transfer the baking sheet to the freezer and chill for 15 minutes.
  12. Remove from the freezer and brush each scone with remaining heavy cream and sprinkle with remaining 2 tablespoons granulated sugar.
  13. Bake in the oven for 14 to 16 minutes until the scones are slightly golden on the top.