Strawberry scones

Time 1 hour 15 minutes
Yields Serves 12
Strawberry scones
(Anne Cusack / Los Angeles Times)

In a food processor, mix the flour, one-half cup plus 2 tablespoons sugar, baking powder, salt and butter, until the butter is in small pieces. Scrape the batter into a bowl and stir in the strawberries and lemon zest.


Pour in 1 2/3 cups of the cream and incorporate with a spatula. With your hands, mix the dough by bringing the bottom to the top and working between the fingers. Do not overwork.


Turn it out onto a floured surface. Press the crumbly dough together and flatten to five-eighths-inch thick. Cut into 12 scones using a flower-shaped (3 1/4 inches in diameter) or round cutter. Freeze and bake as needed.


Heat the oven to 350 degrees (or 325 degrees for a convection oven, which is what Clementine uses). Place the scones 2 to 3 inches apart on a baking sheet lined with parchment or a silicone sheet. Brush the tops with cream, about 1 teaspoon per scone. Sprinkle sugar evenly, about one-half teaspoon per scone. Bake until golden, about 30 to 35 minutes, depending on whether dough is frozen. Cool before removing from the baking sheet.

It’s best to freeze the scones before baking. That helps them to keep a nice shape.

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