Strawberry Cream Scones
Ingredients
- 2¼ cups all purpose flour
- ¼ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 5 Tbsp cold butter, cubed
- 4 oz cream cheese, cubed
- 1 (1-oz) pkg freeze dried strawberry fruit crisps, finely chopped
- ¾ cup plus ¼ cup heavy cream, divided
- 1 large egg
- 1 cup powdered sugar
- 1 tsp lemon zest
- 1 cup strawberry preserves
- 1 (8-oz) container frozen whipped topping, thawed
Instructions
- Preheat oven to 400°F. Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
- Cut in butter and cream cheese using a pastry blender until mixture is crumbly. Stir in chopped strawberries.
- Whisk together ¾ cup cream and egg; add to flour mixture, stirring just until dry ingredients are moistened.
- Turn out dough onto a lightly floured surface; pat to 1-inch thickness.
- Cut scones using a 1½-inch round cutter, rerolling scraps as needed. Place scones on a parchment paper-lined baking sheet. Bake 12 to 15 minutes or until golden brown. Cool on pan 15 minutes.
- Whisk together powdered sugar, ¼ cup cream, and lemon zest in a bowl until smooth. Spread over warm scones. Serve with strawberry preserves and whipped topping.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
419
|
419
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 4 | 4 |
| Carb (g) | 57 | 57 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 329 | 329 |
| T. Sugs (g) | 37 | 37 |
| A. Sugs (g) | 30 | 30 |
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