There are few things I love more than berry picking. The simplicity, the brainless act, the sunshine, and knowing that something fresh and delicious will be forth-coming from the fruit gives me great joy. My kids know that when I get my mind set on going out to the farm, there is very little that can deter me. They also know that I can get greedy with my picking… just one more…ok, just another few…but look at all these…!
Unfortunately my family does not always share my passion for farm-fresh produce or find delight in the drive and the monotony of the task, so after dropping the hubs off at the airport to go to Bali (tough life), I took advantage of the few hours I had before getting kids from school to go to the farm. Look at these beauties.
I knew I would make strawberry shortcake and some strawberry jam, but then Deb Perelman went and posted a photo of her Strawberries and Cream Biscuits on Instagram, and I knew immediately how I needed to use the last of the berries. I made them as a treat for when the hubs returned from his trip, and they did not disappoint. The soft, overripe berries made a perfectly moist scone.

Strawberries and Cream Scones
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon aluminum-free baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon table salt
- 6 tablespoons cold unsalted butter
- 1 cup chopped very ripe strawberries many of my berries were small, so I halved them and quartered the medium ones; further chop larger ones
- 1 cup heavy cream
Instructions
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Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
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In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse sand. Pour into a medium/large mixing bowl. Alternatively, in a medium/large bowl, whisk flour, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about.
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Gently stir in the strawberries, so that they are all coated in the flour mixture. Gently stir in heavy cream with a rubber spatula, lifting and turning the ingredients to combine. When you’ve mixed it in as best as you can with the spatula, go ahead and knead it with your hands a few times in the bowl until it all comes together. Do not worry about getting the dough evenly mixed. You do not want to overwork the dough.
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Generously flour your counter. With as few movements as possible, transfer your dough to the counter, and gently roll with a floured rolling pin or press the dough out to a 3/4-inch thick circle. Using a sharp knife, cut the circle in half, pressing the knife straight down rather than sawing. Then continue to make cuts to form 6 or 8 triangles. Carefully transfer scones to prepared baking sheet, leaving a couple inches between each.
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Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool on pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.
I throughly enjoyed reading your blog and will definitely try the scones.
I think I’m going to get fat following your blog 🙂 Looks fabulous! <3
One of Cameron’s favorites! I will definitely try 😊 Thanks
Thanks, Pam!
This year, I joined my friend who takes her 4 kids out of school to strawberry picking. Kids had great time. No regrets. I will try the scones! Nice blog!
Thanks, Kanae!