Double-Strawberry Scones

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 196.9
  • Total Fat: 10.0 g
  • Cholesterol: 54.9 mg
  • Sodium: 192.8 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.2 g

View full nutritional breakdown of Double-Strawberry Scones calories by ingredient
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Number of Servings: 12


    2 1/2 cups all-purpose flour
    2 tbsp sugar
    1 tbsp baking powder
    1/4 tsp salt
    1/2 cup salted butter, cut into chunks
    3/4 cup chopped fresh strawberries
    1/2 cup freeze-dried strawberries
    2 tbsp snipped basil
    2 eggs, lightly beaten
    1/2 cup half-and-half


1. Preheat oven to 440. In large bowl, stir together flour, sugar, baking powder, and salt. Using a pastry blender or two knives, cut in butter until mixtures resembles coarse crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.
2. In a medium bowl stir together eggs and half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir jut until moistened.
3. Turn dough out onto a generously floured surface. Knead dough b folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.
4. Brush wedges with additional half-and-half and sprinkle with sugar. Bake about 16 minutes or until golden. Serve warm or reheat in microwave for 15 seconds.

Serving Size: Makes 12 scones

Number of Servings: 12

Recipe submitted by SparkPeople user JENJESS48.

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