Sweet Cream Scones with Roasted Strawberries

Sweet Cream Scones with Roasted Strawberries
Recipe Info - Skill Level
Recipe Info - Serving Size
Makes 12 servings, 1 scone and about 1/2 tablespoon strawberries per serving
Recipe Info - Prep Time
24 min
Recipe Info - Cook Time
43 min


Make It

Step 1

Toss strawberries with ½ to 1 tablespoon granulated sugar; place on parchment paper-lined baking sheet in a single layer. Bake at 350° F for 30 minutes, stirring halfway through roasting. Cool while making scones.

Step 2

Place flour, ¼ cup granulated sugar, baking powder, grated lemon peel and salt in large bowl or food processor fitted with steel blade. Pulse to combine. Add butter; pulse 10 to 12 times or until mixture resembles coarse meal. Transfer dough to large bowl.

Step 3

Whisk together ½ cup Coffee mate natural bliss Creamer, heavy cream and egg in medium bowl. Add to flour mixture. Mix with rubber spatula or fork until dough begins to form.

Step 4

Turn dough onto a floured work surface. With floured hands, knead dough just a few times until mixture stays in a ball. Divide dough in half and pat into 2 balls. Transfer balls to a parchment paper-lined baking sheet. Pat each into a disc about 5 ½ inches in diameter and ½-inch thick. With a floured knife, cut each disc into 6 wedges. Separate the wedges spacing about 1 inch apart.

Step 5

Brush tops of scones with remaining tablespoon of Coffee mate natural bliss Creamer. Sprinkle with turbinado sugar.

Step 6

Bake at 425° F for 13 to 17 minutes or until golden on top.

Step 7

Split scones in half; top with roasted strawberries.

Step 8

Cook’s Tips: If you don’t have a food processor, frozen butter can be grated and stirred into flour mixture. Scones are best served warm the day they are made, but will hold for 1 to 2 days if covered tightly.


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