• Cooking Time: 15
  • Servings: 24
  • Preparation Time: 70


This is a basic cream scone recipe from the book On Baking. I added the strawberries in honor of my son's birth mom. We had just spent the weekend by the ocean with her and her 16 year old son. Over a bucket of strawberries she and I spoke of motherhood, sacrifices, my 4 year old, and our "different kind of" family.


  • 3 cups All-Purpose Flour
  • 3 TBS. Granulated Sugar
  • 1 TBS. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 8 TBS. (1 stick) cold, Unsalted Butter, cut into 1/4 inch pieces
  • 2 Egg Yolks, large
  • Light Cream for the finish
  • Turbinado Sugar to finish
  • 1 1/3 cups Light Cream


  • 1.Sift together flour, sugar, baking powder, baking soda, salt.
  • 2.Cut or rub in the butter pieces as if making pastry.
  • 3.Make a well in center of flour/butter mixture.
  • 4.In a smaller bowl, combine egg yolks and cream. Pour cream mixture into the flour/butter mixture well.
  • 5.Mix until flour/butter mixture is coated with cream mixture. DO NOT OVERMIX.
  • 6.Gently fold in sliced strawberries.
  • 7.Pat or roll out dough to 1/2 inch thickness on a lightly floured service. Cut as desired.
  • 8.Place dough on a cookie sheet and refrigerate for an hour.
  • 9.Preheat oven to 400 degrees F.
  • 10.Bake for 15 minutes or until golden brown.
  • 11.When still warm from the oven, brush scones gently with cream and sprinkle them with turbinado sugar.

Categories: Misc. Dessert 

Author Credit: Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme

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