Fresh Strawberry Scones

Kimi Gaines


This time of year strawberries are in abundance in Florida. We bought a case at the Flea Market. I found a recipe on I changed it up so I took from the recipe and than made it my own. Light on the inside, but crusty on the outside. I made a delicious glaze for them and swirled it on as soon as they came out of the oven. I ate mine with some of the fresh strawberries. These get 5 stars...I hope you will try them.

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6 lg or 8 small


20 Min


20 Min


1 c
ripe strawberries-cleaned, hulled and diced
1 tsp
vanilla extract
1/2 c
vanilla coffee creamer
2 c
1/3 c
1 Tbsp
baking powder
1/2 tsp
1/4 tsp
1 1/2 tsp
lime zest
6 Tbsp
cold butter


1/2 c
powdered sugar
juice of a small lime
1/2 tsp
soft butter

Directions Step-By-Step

Preheat oven to 425F. Spray cookie sheet with non-stick spray. (I made mine on a stone so no spray was needed.)
Place diced strawberries on a paper towel and dry excess juice. In a bowl combine creamer and vanilla. Set aside.
Whisk the flour, sugar, baking powder, salt, nutmeg and lime zest. Cut in cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles course pea-sized balls. Toss strawberries in , and gently toss ingredients. Make a hole in the middle of the flour mixture: pour cream in the middle. Quickly stir dough until just blended. Allow dough to rest 2 minutes.
Turn dough onto a lightly floured surface; knead for 2 minutes. Note-the dough is really sticky so don't worry, it is supposed to be that way. Drop large spoonfuls on pan. I shaped mine into circles. Bake for 18 minutes. Remove and frost immediately.
Glaze: Add all ingredients and drizzle over scones.

About this Recipe