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Strawberries ‘n’ Cream Scones

If you are like me, you won't be able to eat just one of these warm scones rich with cream and packed with berry goodness.—Agnes Ward, Stratford, Ontario
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 scones

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup plus 2 teaspoons sugar, divided
  • 2-1/4 teaspoons baking powder
  • 1 teaspoon grated lemon zest
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  • 2/3 cup half-and-half cream
  • 1/2 cup coarsely chopped fresh strawberries
  • 1 large egg, lightly beaten

Directions

  • In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened.
  • Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges.
  • Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.
Nutrition Facts
1 each: 233 calories, 8g fat (5g saturated fat), 33mg cholesterol, 387mg sodium, 35g carbohydrate (11g sugars, 1g fiber), 4g protein.
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