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Serves Makes 2 dozen scones | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

3 cups cake flour
Extra flour for rolling
2 tablespoons baking powder
3 tablespoons sugar
¾ teaspoon salt
1 stick sweet butter, cut into cubes
1¾ cups whipping cream (and extra if needed)
1 cup blueberries, dried
2 tablespoons lemon peel, grated
Strawberry Jam:
2 cups sugar
2 cups water
6 cups beautifully ripe strawberries
1 egg yolk, beaten


Sift together flour, baking powder, sugar, and salt. Use paddle on electric mixer to work butter into flour mixture until mealy. Add whipping cream, blueberries, and lemon peel. Mix on low until smooth, about 1 minute.

For Strawberry Jam, bring sugar and water to boil over high heat. Boil until sugar dissolves in water. Let cool.

Slice green leaves and stems of strawberries. Place strawberries into large bowl. Pour sugar/water mixture over top and cover tightly with plastic wrap. Marinate for 3 days at room temperature. This will bring the natural pectin out of the fruit.

Pour strawberries and liquid into a large 12-inch non-stick pan. Bring mixture to a boil and reduce heat. Simmer until thick. Pour into jars. Cool and cover. Refrigerate.

Turn dough onto a cold floured board and roll to about ¾” thick. With pastry cutter, cut dough into 1¼” rounds. Place dough on parchment-lined cookie sheet and bake at 375 degrees until golden brown. Brush with egg yolk. Bake 12 to 15 minutes. Serve with fresh strawberry jam. Enjoy!

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