Strawberry-Toasted Almond Scones

Brown Sugar Cream is a yummy accompaniment to these Strawberry-Toasted Almond Scones. To keep the strawberries from watering out, we used freeze-dried strawberries.

Strawberry–Toasted Almond Scones
Yield: 18 to 20 scones • Preparation: 25 minutes • Bake: 20 minutes
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  1. 2 cups all-purpose flour
  2. ⅓ cup sugar
  3. 2 tablespoons light brown sugar
  4. 2 teaspoons baking powder
  5. 1 teaspoon fresh lemon zest
  6. ½ teaspoon salt
  7. ¼ teaspoon cream of tartar
  8. 4 tablespoons cold salted butter, cut into pieces
  9. 1 (1.5-ounce) package freeze-dried strawberries, such as Just Strawberries
  10. ⅓ cup toasted almond slices
  11. 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  12. ½ teaspoon vanilla extract
  13. ¼ teaspoon almond extract
  14. 1 recipe Brown Sugar Cream (recipe follows)
  1. Preheat oven to 350°.
  2. Line 2 rimmed baking sheets with parchment paper. Set aside.
  3. In a large bowl, combine flour, sugar, brown sugar, baking powder, lemon zest, salt, and cream of tartar, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add strawberries and almonds, stirring to combine. Set aside.
  4. In a large measuring cup, combine 1 cup cream, vanilla extract, and almond extract, stirring well. Add to flour mixture, stirring until mixture comes together. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn dough out onto a lightly floured surface, and knead gently 3 to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 2¼-inch, scalloped-edge round cutter, cut as many scones as possible from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheets. Brush tops of scones lightly with remaining 1 tablespoon cream.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
  7. Serve with Brown Sugar Cream, if desired.
TeaTime Magazine
Brown Sugar Cream
Yield: 1½ cups • Preparation: 10 minutes • Refrigerate: 2 hours
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  1. ½ cup cold heavy whipping cream
  2. 1 tablespoon confectioners’ sugar
  3. ¼ teaspoon vanilla extract
  4. ¼ cup crème fraîche*
  5. 3 tablespoons light brown sugar
  1. In a mixing bowl, combine cream, confectioners’ sugar, and vanilla extract. Beat at high speed with an electric mixer until soft peaks form. Set aside.
  2. In a medium bowl, combine crème fraîche and brown sugar, stirring until blended. Add whipped cream, folding gently until incorporated. Refrigerate in a covered container until cold, approximately 2 hours.
  1. *Sour cream may be substituted for crème fraîche.
TeaTime Magazine
 From TeaTime May/June 2014


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