Organic strawberry scones

Growing up, I was fortunate enough to travel the world with my family. My father was an ophthalmologist in academic medicine and we got to experience places that were truly incredible. I grew to love England at a very early age, and their scones and clotted cream were one of the most delicious breakfast treats I had ever tasted. In search of the perfect recipe, I took several different ones and combined them to create the perfect balance of sweetness and fruit.  You can use any kind of fruit that you like, but make sure you dry the fruit well after you cut it so it doesn’t make your dough too wet. Always use organic fruit in your recipes whenever possible. I find it to be the best quality and best tasting!

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Organic strawberry scones

Makes: 8 scones Prep time: 25 minutes Bake time: 20-25 minutes


2 cups all purpose flour

1/2 cup sugar

2 and 1/2 teaspoons fresh baking powder

1/2 cup very cold butter cut into cubes

1/2 cup heavy cream

1 medium egg

2 teaspoons vanilla

1 cup organic strawberries cut into a small dice – dry them thoroughly with a paper towel

turbinado sugar for sprinkling

Vanilla cream glaze

2 cups confectioners sugar

6 tablespoons half and half

pinch of salt

1/4 teaspoon vanilla


Preheat oven to 400 degrees and line a baking sheet with parchment or a silpat baking mat.  In a large bowl, whisk all dry ingredients together.  Add very cold butter and use a pastry cutter until you create pea sized pieces in the flour mixture. In another small bowl mix egg, vanilla and cream.  Add the cream mixture to the flour mixture with a wooden spoon or spatula and mix gently until just combined. Add strawberries and carefully fold them in. The dough may feel very wet at this point, and that is ok.  Flour your board very well and turn out the dough. Work into a ball and make sure the dough is coated with flour so that there is nothing sticking to your hands.  Gently pat into an 8″ disk. It doesn’t have to be exact and you can eyeball it.  With a serrated knife, cut into 8 equal pieces.  Place each piece onto your prepared baking sheet as I have shown in the picture above. (4 on each side, alternating one up and one down, and 4 on the other).  Generously sprinkle with the turbinado sugar.  Bake for 20-25 minutes, depending on your oven. I rotate the pan halfway during the cooking time. The scones should have a light golden brown color when finished.  Cool and remove onto a wire rack. Wait for about 15 minutes before drizzling with the vanilla cream glaze. Place a piece of wax paper or paper towel under the rack to catch the leftover glaze.  You can add as much or as little as you like.


Sift the powdered sugar into a medium bowl.  Add salt and slowly add cream and vanilla until you achieve the desired thickness for your glaze. I like mine to be thicker, so I may add less cream.  It needs to be liquid enough for you to use a fork and drizzle over the cooled scones.

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