strawberry scones

Strawberry Scones made lighter, a wonderful breakfast and a delicious way to use up fresh summer strawberries!

Strawberry Scones

strawberries

all purpose flour

whole wheat flour

sugar

tsp salt

tsp baking powder

(half stick) frozen butter

1% light buttermilk (cold)

vanilla

Preheat the oven to 400F.

Measure out ¼ cup of sugar and remove 1 tbsp. Mix strawberries with 1 tbsp of sugar and set aside.

In a large bowl, mix all the dry ingredients including the remaining sugar.

Using the large holes of a cheese grater, grate the frozen butter into the flour.

Mix well with flour.

In a medium bowl, mix the buttermilk, vanilla.

Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough.

Fold in the strawberries.

Line a cookie sheet with a silicone sheet or parchment paper.

Drop 8 equal large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Sprinkle with one teaspoon of sugar. Bake in the center rack 18 minutes.

Remove and let them cool about 5 minutes before eating.

Optional: drizzle with glaze if desired by mixing powdered sugar and milk, see https://www.skinnytaste.com/delightful-apple-spiced-scones-with/ for recipe.

https://www.youtube.com/watch?v=-8M3t-rHWQQ

Strawberry Scone Recipe PRINT RECIPE: https://www.skinnytaste.com/low-fat-strawberry-scones/

Strawberry Scone Recipe

Bursting with fresh strawberries, these Strawberry Scones are an easy breakfast treat with cream cheese and lemon zest. They&#039;re a delicious and easy scone recipe to pair with your morning coffee or tea!

all-purpose flour

baking powder

salt

unsalted butter (chilled)

cream cheese (chilled)

lemon zest (zest from one lemon is sufficient)

egg (lightly beaten)

milk

Turnbinado sugar or sugar in the raw (for sprinkling)

Preheat oven to 425°F, and prepare a baking sheet by placing a piece of parchment over it.

Sift flour, sugar, salt, and baking powder together into a large bowl. Add the lemon zest and toss to coat.

Using a pastry blender, or two knives, cut in butter and cream cheese until the mixture resembles coarse meal.

Add egg, milk, and strawberries and mix with a fork until everything comes together to form a soft dough.

Roll out onto a lightly floured surface and pat into a circle about a 1/2-inch thick.

Cut into rounds with a 2-inch cookie or biscuit cutter.

Sprinkle each scone with some Turbinado sugar and place onto prepared baking sheet, about 2 inches apart and bake for 12 minutes or until lightly golden.

Transfer to a wire rack and allow to cool for 1-2 minutes before serving warm.

These Strawberry Scones taste like strawberry shortcake! Tender and flaky with fresh strawberries throughout and a dreamy glaze!

unsalted butter

strawberries (,

half and half

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs. Toss in strawberries and coat lightly with the flour mixture.

Add half and half and fold together gently until the mixture just begins to come together and forms a soft dough. It will be wet. (Do not knead or over mix the dough.)

Turn dough out onto a floured surface and pat into a 1-inch thick rectangle or circle. (If dough is very sticky, sprinkle with just a hint of flour.)

Using a sharp knife, cut into 6 (or 8) triangles.

Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, and cooked through. (All ovens run differently.)

Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.

In the meantime, make glaze by whisking together powdered sugar, vanilla, and half and half until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)

Gently dunk the tops of the scones in the glaze or drizzle over the top. (Glaze will firm up when scones are completely cool.) Eat and enjoy!

https://embed.mediavine.com/videos/mkjso7ja6enxuisrqiqa

These Strawberry Scones are tender and flaky, with fresh strawberries throughout and a dreamy glaze!

I knew I found a winner when I tasted these&nbsp;Strawberry Scones. This recipe makes 12 scones and each is perfect; billowy, soft, crumbly and studded with a generous amount of fresh strawberries, then drizzled with a simple sweet glaze.

Strawberry Scones Recipe

Tbsp sugar

Tbsp baking powder

(8 Tbsp

eggs (lightly beaten)

heavy whipping cream ((chilled))

Tbsp milk (to brush the top)

Tbsp course sugar (to sprinkle the top)

Confectioners (Powdered) sugar

Tbsp Milk

Preheat oven to 400˚F. In a large bowl, stir together 2 1/2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder and 1/4 tsp salt. Add 1/2 cup diced butter and cut it into flour using pastry blender until mixture resembles pea-sized coarse crumbs. Gently toss in chopped strawberries. Make an indentation in the center and set bowl aside.

In a second small mixing bowl, beat 2 eggs then stir in 1/2 cup heavy cream. Add the egg mixture to flour mixture and use a large spoon to gently stir just until moistened. Do not over-mix.

Place dough onto generously floured sheet of parchment paper. Pull dough together and shape it into a 3/4-inch-thick circle. Cut into 12 equal wedges and pull them apart slightly (at least 1/2" apart).

Brush wedges with 1 Tbsp milk, sprinkle with coarse sugar and bake at 400˚F for 15-16 min, or until puffed and golden.

How to Make Strawberry Scones:

Stir together 2/3 cup powdered sugar and 1 Tbsp milk. Easily thicken glaze by adding more powdered sugar and thin it out with more milk. Drizzle glaze over scones and serve scones warm or at room temperature.

How to Make Scone Glaze Recipe:

Keto strawberry scones are a great way to enjoy fresh berry season. Cream cheese makes these grain-free scones deliciously tender and melt in your mouth.

Keto Strawberry Cream Cheese Scones

almond flour

Swerve Sweetener

coconut flour

cream cheese,

tbsp heavy whipping cream

strawberries (make sure they are not over-ripe)

Preheat the oven to 325F and line a large rimmed baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, and salt.

Add the cream cheese in small chunks and cut in with a pastry cutter or two sharp knives until it resembles coarse crumbs. Stir in the egg, whipping cream, and vanilla extract.

Carefully fold in the chopped berries until they are distributed throughout the dough. Gather the dough together and transfer to the prepared baking sheet. Pat into a 7 inch circle.

Use a sharp knife to cut the dough into 8 even wedges. Wiggle an offset spatula carefully underneath the wedges and distribute around the baking sheet so that they aren&#39;t touching.

Bake 25 to 30 minutes, until golden brown and just firm to the touch. Remove and let cool completely on the pan.

Scones

In a small bowl, whisk together the powdered sweetener and the cream until well combined. Add a little water at a time until a drizzling consistency is achieved.

Drizzle over the cooled scones.

Drizzle

Carolyn has the most amazing recipes.  Another one to add to my favorites

Oh my goodness these were delicious. It’s a great way to use up a big bundle of strawberries! They’re very easy to make as well!

Love these scones! Clear instructions, easy and fast to make and low carb!! Also I love your cinnamon scones! Another winner. Thanks Carolyn

I’ve been making these scones for years, my go to keto sweet! 
I love these!
I’ve used maple flavor and chopped pecans, (instead of vanilla and strawberries) and other variations. 
A hint I have that makes it a lot easier to cut, is to pat into a circle on a piece of parchment, then wrap it up (with the  parchment) and refrigerate for a couple of hours. I will also cut each wedge into thirds, makes for nice little bites!

These scones look awesome! I am going to make some with blueberries. Thank you!

These are exquisite!  I used raspberries and tried to invent a chocolate glaze!

I really like these. The first time I was craving chocolate chips so I did that instead of the strawberries. The second time I did half strawberries and half chocolate chips. Also I made two balls from the dough for smaller snack sized scones. I may try orange cranberry next!

This is one of my favourite scones (I am partial to berries of any kind) They are not overly sweet (probably the reason I love them so much). Everyone who has tried these have loved them.

Recipe was so easy! The scones were perfect and delicious. Thank you!

These roasted strawberry and raspberry scones are jammy, tender, and flaky, with a pop of pink citrus sugar that makes them perfect for Valentine’s Day, Easter, Mother&#039;s Day or any excuse you have to bake something pink!

Strawberry and Raspberry Scones

strawberries (about 5 medium, quartered)

raspberries

granulated sugar

Diamond Crystal kosher salt

(226 grams) cup salted butter (cold)

buttermilk (chilled, plus extra for brushing)

turbinado sugar

lemon zest

beet powder

Position a rack to the center of the oven and preheat to 375°F convection (or 400°F standard).

Wash and add the berries to a sheet pan. Bake for 25-30 minutes, or until they are jammy and reduced in moisture by half.

In a large bowl, whisk together the 420 grams flour, 70 grams sugar, and 1 scant tablespoon of salt and baking powder.

Use the larger holes of a box grater to grate in the butter in big shreds.

Working quickly, toss the butter in with the flour to get every piece coated. Use your fingers to press the butter into flattened, pea-sized pieces.

Drizzle in 275 grams of buttermilk. Gently mix it into the dough with your hands. A shaggy dough will quickly form. It will feel flaky, but that’s a good thing.

Even if it’s not perfectly mixed, move it to a work surface. From here, shape it into a large disc, collecting any shaggy bits. Cut this in half and layer the halves on top of each other. Push down, dust with flour, and rotate 90°. Pat it down into a rectangle, cut in half, and repeat. Add flour as needed to “seal” up any butter pockets.

Pat the dough down into a 2-inch high rectangle, then take the roasted berries and layer them on top. Cut the dough in half and layer the pieces on top of each other. Press down (it will be messy!) then rotate and cut the dough down the center again.

This time flip the dough on top so that the dough is on the outside, and all berry layers are now inside the dough. Dust liberally with flour and press this into a 1 1/2 inch tall disc. Place this on a parchment-lined baking sheet and move it to the fridge to chill for 5-10 minutes.

While the dough is chilling, mix together the turbinado sugar, lemon zest and beet powder. Scrunch this with your fingers to make a pink sugar, set aside.

Cut the dough into 8 triangle scones. Spread them out on the baking sheet (they will puff up a lot so give them some room!).

Brush with more buttermilk and sprinkle each with pink sugar.

Bake at 375°F convection (or 400°F standard) for 25-30 minutes or until deeply golden on top. Eat warm!

Top 6 strawberry scones recipes from across the web

The most viewed strawberry scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strawberry Scones

Strawberry Scones

Strawberry Scones

Strawberry Scones Recipe

Keto Strawberry Cream Cheese Scones

Strawberry and Raspberry Scones

Top 6 strawberry scones recipes from across the web

The most viewed strawberry scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Scones

Strawberry Scones

Strawberry Scones

Strawberry Scones Recipe

Keto Strawberry Cream Cheese Scones

Strawberry and Raspberry Scones

The most viewed strawberry scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine