I remember at the one day care that I worked at, one of the mothers would bring us scones about once a week. She made all kinds and always from scratch. I got pretty spoiled from them. I have never been able to find scones from a store that I liked even half as much. Now that strawberry season is getting close, my mind is starting to think about all of the yummy things I can make after I go strawberry picking with the kids soon. I love to pick a lot of extra ones and freeze them so that I can have them for whenever we are ready to make something special. And these Strawberry Scones are at the top of the list.
1 cup all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
2 teaspoons sugar
½ cup frozen strawberries
1 1/2 cups heavy whipping cream
Preheat your oven to 450 degrees.
Place dried cranberries in a bowl and cover with hot water to soften. Set them aside.
In a medium-sized bowl, whisk together the flour, baking powder and 1 tsp sugar.
Pat dry frozen strawberries to remove excess moisture and stir into flour mixture.
Add cream. Then stir until the mixture just comes together.
Knead the dough a few times.
Turn the dough out. Shape the dough into a flat round shape about one inch thick.
Cut into eight wedges. Sprinkle with remaining 1 tsp of sugar.
Place the wedges on a baking sheet and bake for 12 to 15 minutes, until the tops are golden brown.