Fresh strawberry scones with quick compote



25 min


40 min


12 Scones

Fresh strawberry scones with quick compote

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

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
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 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 lemon zest


  • 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.

Nutrition (per scone)

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