Fresh strawberry scones with quick compote

Prep 25 min
Total 40 min
Makes 12 Scones



2 cups
all-purpose flour
3/4 cup
granulated sugar, divided
1/4 tsp
1/3 cup
cold unsalted butter, coarsely grated
2/3 cup
10% cream, plus more if needed
454-g tub
strawberries, diced, about 2 2/3 cups, divided
1 tbsp


  • PREHEAT oven to 400F. Line a baking sheet with parchment.
  • STIR flour with 1/2 cup sugar, baking powder and salt in a large bowl. Using a fork, mix in grated butter until mixture is crumbly. Stir in cream and half of berries until dough just comes together. Add more cream, 1 tbsp at a time, if needed. Do not over-mix.
  • SCOOP 1/4 cup of mixture for each portion and shape into 1-in.-high round scones. Set on prepared baking sheet.
  • BAKE in centre of oven until tops are golden, 15 to 17 min. Transfer to a rack to cool completely.
  • COMBINE remaining 1/4 cup sugar and half of berries with zest in a small saucepan and set over medium-high. Cook, stirring often, until sugar is dissolved and berries are soft, about 15 min. Serve warm with scones.


Calories 198, Protein 3 g, Carbohydrates 31 g, Fat 7 g, Fibre 1 g, Sodium 105 mg. Good source of Folate
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