Coffee House Strawberry Scones
- 2 cups all-purpose flour
- 1 TB baking powder
- ¾ tsp. salt
- ⅓ cup sugar
- Zest of one orange
- 1¼ cups heavy cream
- 1 cup sliced strawberries
- 1½ tsp. Turbinado sugar (optional)
- Preheat the oven to 450 and line a baking sheet with a Silpat liner or parchment paper.
- Whisk the dry ingredients together in a medium-sized bowl.
- Add the orange zest and the sliced strawberries. Gently toss the strawberries until they are coated in flour.
- Pour the cream in all at once and stir with a fork until the dough comes together. It will be wet and sticky.
- Scoop the dough onto the prepared baking sheet with a large spoon, making six scones.
- Sprinkle ¼ tsp. of Turbinado sugar on the top of each scone.
- Bake until firm and golden brown, about 15 minutes.
- Cool on a wire rack. Serve warm.
Serving size: 6 large scones
Recipe by West of the Loop at https://www.westoftheloop.com/2013/06/12/coffee-house-strawberry-scones/
3.4.3177