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for breakfast or simply with a cup of tea at snack time, these strawberry scones are perfect any time of day
We have been on summer break for just a little over a week, and I have loved every single minute of it. Usually, the kids are bored by the second day. They bicker, make a huge mess, and are constantly asking for things.
Not this year. We have been swimming almost non-stop, eating most meals outside which is my favorite way to do meals, we’ve had two family movie nights, a few sleepovers, and it’s always nice to have an open schedule. With the exception of football practice every day, we are pretty much schedule free.
And lets face it, I enjoy sleeping in as much as the kids do.
This does mean that breakfast is an ongoing activity. Ian is up early for work. I’m usually next, followed shortly by Stella. Charlie brings up the rear usually closer to lunch time than breakfast time.
I have no intention of spending my entire summer in the kitchen, so I try to have a make ahead breakfast a few times a week.
The kids prefer muffins, but I absolutely love scones probably because scones are not nearly as sweet. Of course, Stella loves her scones drizzled with glaze; I like them plain or with butter and jam.
These strawberry scones are so simple to prepare, and are perfect for make ahead breakfasts, brunches, or pretty much any time you need a slightly sweet snack.
- 1/3 cup of diced strawberries tossed with 2 tsp flour
- 2 cups of AP flour
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) of butter, cold and cut into Tbsp. sized pieces
- 2 eggs, lightly beaten
- 1/2 cup heavy cream
- heat oven to 400 degrees
- line a baking sheet with parchment paper or a silpat mat
- sift together the flour, baking powder, sugar, and salt
- cut the butter into the flour until you have a coarse meal (butter should be in pea sized bits)
- whisk together the eggs and cream, and stir into the flour
- gently, fold in the strawberries
- place dough on a well floured surface, and roll into a circle about 1/2 inch thick
- cut into wedges (8 - 12 depending on how large you want your scones) I make 8 large scones
- place scones on the prepared baking sheet
- bake 20 minutes until golden brown
strawberry scones make it possible for me to have a homemade breakfast ready for everyone, without having to spend my entire day in the kitchen.
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