Strawberries and Cream Scones

Strawberries and Cream Scones

Strawberries and Cream Scones

45 minutes

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Details
  • Serving Size:   8
  • Vegetarian:   True
  • Weight Watchers:   11 Points
Cuisine
  • English
  • Scottish
  • British
  • European
  • morning meal
  • dessert
  • brunch
  • breakfast
Comments
Ingredients
  • 2 1/4 teaspoon baking powder
  • 2 tablespoons Butter
  • 1/4 teaspoon cinnamon
  • 1 egg lightly beaten mixed with a tablespoon of water for egg wash
  • 2 cup flour
  • 1/3 cup granulated white sugar
  • 1/2 cup heavy cream
  • 1 lemon
  • 2-3 tablespoon milk
  • powdered sugar
  • 3/4 teaspoon salt
  • 1 pint strawberries
Instructions

Preheat the oven to 425F.Cube and chill butter.

Combine dry ingredients (flour, sugar, baking powder, lemon zest, salt, and cinnamon) in a large bowl.With your fingertips work the butter into the flour mixture.Make a well in the center of the butter and flour mixture.

Add the heavy cream and stir.

Add a tablespoon of milk and stir until the dough is moistened but not wet.

Add the diced strawberries.Gently work the strawberries into the dough and knead it together.Pat into an 8 inch circle and cut triangles. Do not be afraid of using flour, excess flour can always be dusted off.

Transfer scones to a parchment lined baking sheet.

Brush with egg wash.

Bake at 425F for 12-15 minutes or until the tops and edges are golden.Cool on a cooling rack.

Drizzle with glaze (powdered sugar mixed with a bit of liquid of your choice)

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