Sweet Cream Scones with Roasted Strawberries

Sweet Cream Scones with Roasted Strawberries

11 ingredients
179 calories
43 min cook time

Ingredients

11 total
1 teaspoon turbinado sugar
1 large egg
¼ cup heavy whipping cream
½ cup plus 1 tablespoon Coffee-mate® natural bliss® Sweet Cream Flavor All-Natural Coffee Creamer, divided
¼ cup (1/2 stick) unsalted butter, frozen and cut into pieces
Finely grated peel from 1 lemon (about 2 teaspoons)
1 tablespoon baking powder
¼ cup granulated sugar
2 cups all-purpose flour
½ to 1 tablespoon granulated sugar (use 1 tablespoon if berries are not very sweet)
8 ounces strawberries, hulled and quartered (about 2 cups)
Featuring

Coffee-Mate®

Directions

Prep: 24
Cook: 43
Wait: 10
Serving: 12
Step 2
Place flour, ¼ cup granulated sugar, baking powder, grated lemon peel and salt in large bowl or food processor fitted with steel blade. Pulse to combine. Add butter; pulse 10 to 12 times or until mixture resembles coarse meal. Transfer dough to large bowl.
Preparation: 5 min
Step 3
Whisk together ½ cup Coffee-mate natural bliss Creamer, heavy cream and egg in medium bowl. Add to flour mixture. Mix with rubber spatula or fork until dough begins to form.
Preparation: 5 min
Step 4
Turn dough onto a floured work surface. With floured hands, knead dough just a few times until mixture stays in a ball. Divide dough in half and pat into 2 balls. Transfer balls to a parchment paper-lined baking sheet. Pat each into a disc about 5 ½ inches in diameter and ½-inch thick. With a floured knife, cut each disc into 6 wedges. Separate the wedges spacing about 1 inch apart.
Preparation: 10 min
Step 5
Brush tops of scones with remaining tablespoon of Coffee-mate natural bliss Creamer. Sprinkle with turbinado sugar.
Preparation: 3 min
Step 9
Cook’s Tips: If you don’t have a food processor, frozen butter can be grated and stirred into flour mixture. Scones are best served warm the day they are made, but will hold for 1 to 2 days if covered tightly.
Preparation: 1 min
Step 1
Toss strawberries with ½ to 1 tablespoon granulated sugar; place on parchment paper-lined baking sheet in a single layer. Bake at 350° F for 30 minutes, stirring halfway through roasting. Cool while making scones.
Cooking: 30 min
Step 6
Bake at 425° F for 13 to 17 minutes or until golden on top.
Cooking: 13 min
Step 8
Split scones in half; top with roasted strawberries.
Presentation: 1 min
Step 7
Slide parchment paper with scones onto a wire rack. Cool for 10 minutes before serving.
Waiting: 10 min

Nutrition Information

179 calories per serving
Serving size: 12
6.54g fat
27.10g carbs
2.96g protein
% DV*
Total Fat 7g
8.38%
Saturated Fat 0g
Cholesterol 0mg
Sodium 102mg
Carbohydrates 27g
9.85%
Dietary Fiber 1g
Sugars 10g
Protein 3g
5.92%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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