Strawberry scones

Strawberry scones

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Erin Paterson

Erin Paterson

Community member

Easy 👌
35 min
12 min
10 min


37⅔ g
unsalted butter
64 g
All purpose flour
16⅔ g
brown sugar
baking powder
26⅔ ml
Whole milk
38⅓ g
strawberries - about 8
raw sugar
Parchment paper
  • Step 1/3

    • 37⅔ g unsalted butter
    • Parchment paper

    Preheat the oven the oven to 425 °F and line with parchment paper or lightly grease a baking sheet. In a small saucepan, melt the butter on low heat.

  • Step 2/3

    • 64 g All purpose flour
    • 64 g rolled oats
    • 16⅔ g brown sugar
    • tbsp baking powder
    • tsp ground cinnamon
    • Egg
    • 26⅔ ml Whole milk
    • 38⅓ g strawberries - about 8

    Meanwhile, mix together the flour, oats, brown sugar, baking powder, salt, and cinnamon. Beat together the egg and the milk. Make a well in the dry mixture and pour in the beaten egg and the melted butter. Stir until well blended. Stir in the strawberries until evenly distributed.

  • Step 3/3

    • raw sugar

    Using your hands, form roughly 1/3-cup-sized pucks (or plops, as my mom says) of dough and place about an inch apart on the baking sheet. Generously sprinkle the tops with raw sugar. Bake for 10-12 minutes or until lightly browned on top. Serve warm. They can be stored for a day or so in an airtight container but these are best enjoyed soon after baking.

  • Enjoy your meal!

    Strawberry scones



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