Team GCM Member, Pam, reads The Little Mouse, the Red Ripe Strawberry, and the Big Hungry Bear by Don Wood and then shares her simply sweet recipe for her famous strawberry scones!
If you’ve never made scones before, you might find the idea a bit intimidating, but in all honesty, scones are super simple, incredibly versatile, and easily adaptable to replacements. Try them out!
Ingredients
- 2 cups all-purpose flour
- 1/3 cup of sugar
- 2 teaspoons of sugar for topping
- 2 ¼ teaspoons baking powder
- 1 teaspoon grated lemon zest
- ¾ teaspoon of salt
- ¼ teaspoon ground cinnamon
- ¼ cup of cold butter, cubed
- 2/3 cup of half-and-half cream (you can use milk)
- ½ cup chopped fresh strawberries
- 1 egg, lightly beaten
Directions
- In a large bowl combine the flour, 1/3 cup of sugar, baking powder, lemon zest, salt, and cinnamon.
- Cut in the butter until the mixture looks like coarse crumbs. You can use a pastry cutter if you have one, but I couldn’t find mine so I used a knife. Just make sure all of the butter pieces end up smaller than a small pea.
- Stir in the cream just until all the mixture is moist.
- Turn onto a lightly floured surface and knead five times. The easiest way to knead is to fold the dough in half toward you and then place your palms on top of it and roll it away from you.
- Put the chopped strawberries on top and knead five more times. Don’t knead too much or the strawberries will get mushy.
- Pat into an 8-inch circle, brush with egg, and then sprinkle the 2 teaspoons sugar on top.
- Cut into 8 wedges and place two inches apart on a lightly greased cookie sheet.
- Bake at 425 degrees for 9-12 minutes or until golden brown.
Variations
Try different berries or chocolate chips, or feel free to substitute different types of flour. I used gluten-free flour, and if you don’t have half and half, use milk. The only thing you really can’t cut out is the baking powder. Have fun!
Team GCM Creator: Pam