Strawberry Scones

That quote has nothing to do with anything except that it mentions scones and is incredibly amusing to me because I am a dork.

I was all excited to make these crumpets, but then realized I don't have any cookie/biscuit cutters in which to cook them... but I'd gotten a request for another batch of honey butter and something to spread it on. Therefore scones. (That's kind of a wonderful sentence fragment, I think. Therefore scones.)


6 Tbsp cold butter
2 cups flour
3 Tbsp sugar, plus more for sprinkling
1 Tbsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
1/3 cup heavy cream, plus more for brushing
2-3 large strawberries, chopped into small bits

Preheat the oven to 400ºF. Chop the butter into small pieces and return it to the refrigerator.

Sift the flour, 3 Tbsp sugar, baking powder, and salt together. Make a well in the middle and pour in the cream and eggs. Stir gently until it almost hangs together. Add the strawberries (this adds a little more moisture--add some flour if it's too much) and stir until the mixture forms a dough.

Turn onto a floured surface and pat into a round, then press down until it's about 1-1 1/2 inches thick. Brush the top liberally with cream. Use a large knife to cut the circle into eight pieces. Sprinkle with another couple tablespoons of sugar.

Transfer to a baking sheet, placing the scones at least 1 inch apart. Bake for 15-20 minutes, until they're turning golden brown on top. Serve with butter or jam.