Filed Under: 20msc-spotlightSelection, Breakfast, brunch, Dessert, Father's Day, Food, Fruit, Less than 10 minutes, Lunch, Mother's Day, Recipes, Snacks

Strawberry Almond Scones

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June 18th, 2012

By Paula Bowman

Strawberries and almonds add flavour and crunch to buttery flakey scones. Best served the day they are baked, these scones will keep, tightly sealed, for up to 3 days.

Servings
12 scones
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter
  • 1/3 cup sugar, plus 1 tbsp for topping
  • 1 tbsp baking powder
  • 1/4 tsp kosher salt
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 cup finely chopped strawberries
  • 1/4 cup sliced almonds, lightly toasted
Directions

  1. Preheat oven to 350F. Line two rimmed baking sheets with parchment or silicone baking sheets and set aside.

  2. In the bowl of a food processor, combine flour, butter, 1/3 cup sugar, baking powder and salt, and pulse until it resembles a coarse meal.

  3. In a small bowl, combine eggs, milk and vanilla and whisk until blended. Pour mixture through feed tube into food processor, pulsing until mixture just comes together.

  4. Transfer mixture to a large clean bowl and sprinkle strawberries and almonds on top. Use floured hands or a wooden spoon to gently knead dough 3 or 4 times until strawberries and almonds are incorporated into dough. Some loose berries are okay and can be pinched into the dough before baking.

  5. Spoon dough onto prepared sheet pans in 12 mounds about 1/3-cup each. Sprinkle tops lightly with remaining 1 tbsp sugar and bake until golden brown, about 15 minutes. Let cool briefly before serving.

Strawberry Almond Scones
Photography by Carlo Mendoza