Sweetheart Strawberry Scones

Treat your sweethearts to these scrumptious Strawberry Scones for breakfast.

This post is sponsored by the Florida Strawberry Growers Association in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Don’t you think strawberries are the perfect Valentine’s Day fruit? I mean, not only are they gorgeous red, but they are even shaped a little bit like a heart.

With a cup of strawberries (about 8 medium) having less than 50 calories, but at the same time containing your entire daily required amount of Vitamin C. They are also a food of love. Because you clearly love the ones you are serving them to, looking out for their health like that.

I love how strawberries can turn just about any recipe into a Valentine’s Day recipe, simply by their cheerful color being added to the dish. They are wonderful in savory dishes, folded into a great chicken salad or added to your breakfast, as with these lovely breakfast scones. What I adore about scones, is that they contain so much flavor, yet they don’t have anywhere near the sugar that a muffin or cake would. They make a decadent yet healthy breakfast. I love serving them and that no one needs to feel guilty when they have one…or two.

Today we are teaming up with the Florida Strawberry Growers Association to bring you Valentine recipes for your sweeties.

I’m sharing these breakfast-in-bed-worthy Sweetheart Strawberry Scones.

To begin, preheat your oven to 425 degrees.

Combine 2 c all-purpose flour, 3 tsp baking powder, 1/4 c sugar and 1/2 tsp fine sea salt in your food processor, fitted with the metal blade. Give them a couple pulses to mix them together.

Cut 5 tablespoons of cold, unsalted butter into small pieces, and drop them into the processor. Pulse them together until it forms a crumbly mixture, with no pieces of butter larger than a pea.

Transfer the mixture to a large mixing bowl and set it aside for a moment.

Trim and dice 8 medium sized strawberries into 1/2 inch pieces.

Add the strawberries to the crumb mixture and fold them in.

Add in 1 cup of heavy cream and gently mix it in with a rubber spatula until a dough begins to form.

Transfer dough and all of the messy flour mixture in the bowl, to your clean work surface. Knead the dough with floured hands just until it comes together into a sticky ball.

Pat the dough into a circle that is about 3/4 inch thick.

Cut the scones with a biscuit cutter. Any extra scraps, press together into another scone. That last one will not be pretty, but it will taste just as good. Consider that the “quality control” one that the baker eats before serving everyone else. {Ahem}

You can also cut the scones into wedges, like a pie to form them. Whichever way is just fine. I usually cut my scones into the wedges, it’s just easier.

Place your scones on an ungreased baking sheet and bake for 12 to 15 minutes, or until lightly golden brown. Transfer the scones to a wire rack, and cool for about 10 minutes.

Serve warm or at room temperature, with a dusting of powdered sugar if you like.

Enjoy!

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