Strawberry Scones

Scones are a sweet and tasty way to start your day. Pair with your favorite cup of tea.

SERVINGS:14 to 16 Large Scones

Ingredients

  • 4 cups plus 1 Tablespoon Kroger All-Purpose Flour
  • 2 Tablespoons Granulated Sugar
  • 2 Tablespoons Baking Powder
  • 2 teaspoons Salt
  • 3/4 pound Unsalted Butter, cold, diced
  • 4 each Extra-Large Eggs, lightly beaten
  • 8 ounces Kroger Heavy Cream, cold
  • 6 ounces Dried Strawberries, small-diced
  • 1 each Large Egg, beaten
  • 2 Tablespoons Water
  • 2 Tablespoons Granulated Sugar, for sprinkling
  • STRAWBERRY JAM:
  • 2 pints Strawberries, fresh, halved
  • ½ cup Water
  • 2-1/2 cups Granulated Sugar
  • 1/2 each Lemon, fresh juice

Directions

  1. Preheat the oven to 400 F. In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine 4 Extra-Large eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

  2. Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.

  3. Combine the large egg and water, mixed vigorously, making the egg wash. Brush the tops with egg wash. Sprinkle with the 2 Tablespoons sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Serve with Fresh Strawberry Jam.

  4. STRAWBERRY JAM DIRECTIONS:

    In an 8 quart stock pot, add the fruit and water and simmer until the fruit is very soft. Add the sugar and lemon juice. Stir to dissolve and bring up to a boil. Reduce heat and continue on a low boil, until the jell point is reached, about 30 minutes. (*Also a skin will form on the surface as it cools.)

  5. Remove from the heat. Skim off any impurities and leave to cool for 10 minutes. Place in glass jars, refrigerate up to 2 weeks.