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!
, coarsely grated
, plus more if needed
, diced, about 2 2/3 cups, divided
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.