Fresh strawberry scones with quick compote

Prep 25 min
Total 40 min
Makes 12 Scones

Juicy summer berries bursting from flaky, buttery scones make these easy treats the perfect sweet for brunches, picnics or any time!



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

Issue: June 2014

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Photo credit: Fresh strawberry scones with quick compote. Photo, Roberto Caruso.

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