Go Back

Strawberry and Rosemary Scones

Fresh and bright scones with juicy strawberry bits and a hint of rosemary, perfect for a stress-free brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 scones
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour You can substitute about a quarter cup for almond flour if desired.
  • 1/4 cup sugar Plus a little for topping.
  • 2 tsp baking powder
  • 1/4 tsp sea salt
Wet Ingredients
  • 1/2 cup cold, unsalted butter, cubed Cold is key.
  • 2/3 cup heavy cream Or milk, either one works.
  • 1 egg for brushing Optional but provides a golden finish.
Add-ins
  • 1 cup chopped strawberries Small chunks work best.
  • 1 tsp fresh rosemary, finely chopped Dried works if that's what you have, but use less.

Method
 

Preparation
  1. Mix the dry ingredients in a big bowl: flour, sugar, baking powder, and salt.
  2. Toss in the cold butter. Use your hands or a pastry cutter until you have pea-sized clumps.
  3. Dump in the strawberries and rosemary. Mix gently to coat.
  4. Pour in the cream and mix until it looks like a ragged pile of dough. If it seems dry, add a drizzle more cream.
  5. Pat the dough into an 8-inch circle on a floured counter and cut into 8 wedges.
Baking
  1. Place the wedges on a parchment-lined tray. Brush with egg and sprinkle with sugar.
  2. Bake at 400°F for 15-18 minutes until golden and fragrant.
Serving
  1. Let them cool briefly, then enjoy warm.

Notes

Serve warm, make with your kids, and enjoy the cheerful flavors. Perfect for breakfast or tea time!