Strawberry–Toasted Almond Scones
Yield: 18 to 20 scones • Preparation: 25 minutes • Bake: 20 minutes
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 2 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon fresh lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 4 tablespoons cold salted butter, cut into pieces
  • 1 (1.5-ounce) package freeze-dried strawberries, such as Just Strawberries
  • ⅓ cup toasted almond slices
  • 1 cup plus 1 tablespoon cold heavy whipping cream, divided
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 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.
Recipe by TeaTime Magazine at