Betty's Fresh Strawberry Scones

Bettyskitchen's picture

Oct. 16, 2013

In this video, Betty demonstrates how to make Strawberry Scones. These are baked in a cast iron scone skillet, but triangles of scone dough may easily be placed on a baking pan lined with parchment paper and baked according to cooking instructions.


All purpose flour 2 Cup (32 tbs)
Sugar 3 Tablespoon
Baking powder 1 Tablespoon
Salt 1/2 Teaspoon
Cold butter 6 Tablespoon , cubed (¾ stick)
Eggs 2 , well beaten
Heavy whipping cream 1/3 Cup (5.33 tbs)
Fresh strawberries 1/2 Cup (8 tbs) , chopped
To brush and sprinkle on top of scones
Heavy whipping cream 2 Tablespoon
Sugar 2 Tablespoon



1. Preheat oven to 400 degree F.

2. Butter and flour a scone skillet or line a baking pan with parchment paper.


3. In a large bowl, combine flour, sugar, baking powder, and salt. Mix well.

4. Add cold butter cubes and using pastry blender (or fork) cut butter into the flour mixture. Continue until mixture resembles coarse cornmeal.

5. Pour in beaten egg and cream. Stir just until a soft dough forms.

6. Gently stir in fresh chopped strawberries.

7. Turn dough out onto a lightly floured surface and pat with hands into a 7-inch circle that is about 1-inch thick. Cut circle into 8 equally-sized wedges.

8. Place wedges into the prepared scone skillet or baking pan. Brush the top with heavy cream and sprinkle with sugar.

9. Bake for 18-20 minutes or until toothpick inserted in deepest part comes out clean. Remove from oven and let rest for 5 minutes.


10. Serve while hot, with butter and strawberry preserves.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 300Calories from Fat 139

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 357 mg14.88%

Total Carbohydrates 35 g11.7%

Dietary Fiber 1 g4%

Sugars 10 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet