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Scones are one of my favorite ‘treats’ to have with coffee in the morning.  Depending on what kind of scone I make, I like them for dessert as well.   The big debate is if a scone is a different version of a biscuit or not.  I’ll leave that up for debate.

I like a scone that is not too dry but also not too wet.  I like a scone light enough to be crumbly but not too heavy.  A scone needs to hold up to butter or jam or something else.  It serves well with coffee or tea.

Here is my version of a light crumbly scone with strawberries and cream.  I hope you like it.





  • Servings: 6-8
  • Difficulty: Intermediate
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‘Strawberry and Cream Scones


  • 2 ¾  cups Flour
  • 2 Tbsp Sugar
  • 1 Tbsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ½ cup cold Butter, cut into pieces
  • 1 cup Strawberries, chopped
  • 2 Eggs 
  • ¾ cup heavy Whipping Cream, cold
  • 2 Tbsp Milk
  • Coarse Sugar 



  • 2/3 cups Powdered Sugar
  • 2 Tbsp Cream



  • Preheat oven to 375 degrees
  • In a mixing bowl combine Flour, Sugar, Baking Powder, Baking Soda and Salt and stir together until completely combined.  Add in Butter and stir together.  Using a pastry cutter, cut butter into dry ingredients until crumbly.  Add in strawberries and mix into flour mixture
  • Beat eggs into cream mixture.  Gently fold egg mixture into flour mixture until just combined.  Be sure not to over mix.  The dough may be shaggy but that’s ok.  It’ll come together as you form it into a disk.
  • Turn the dough onto a lightly floured surface and gather the dough and gently knead it and fold it into a 1 inch thick circle shape.   Cut into about 8 wedges.    
  • Place on a parchment lined baking sheet.  Brush with milk and sprinkle with coarse sugar.  Bake for about 25 – 30 minutes.  
  • In a small bowl combine powdered sugar and cream and mix together.  When the scones have cooled down, drizzle glaze over scones.  Serve.

Enjoy ☺