Strawberry scones from The Barefoot Contessa Cookbook (page 220) by Ina Garten

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Notes about this recipe

  • anya_sf on March 02, 2019

    I couldn't find dried strawberries, so I used dried mixed berries (strawberries, blueberries, cherries, cranberries). I diced the strawberries, not not the other fruit. I increased the fruit and next time would double it, as the scones aren't very sweet and the fruit added sweetness and flavor. I used whole wheat pastry flour and buttermilk in place of cream. The scones were very flaky and moist, and still quite rich with all that butter. No need to roll them out - just pat them with your hands and cut them.

  • sturlington on May 03, 2015

    These scones use dried strawberries, not fresh.

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