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  • Writer's picturerodica godlewski

strawberry-almond scones served with orange cream

This morning I met some of my colleagues from school for a project. We all decided we are going to bring some snacks so I opted for scones. I woke up early and made them fresh. This recipe is so easy and so versatile and I often make it with whatever fresh fruit I have available. I am pretty partial to strawberries though since they remind me of early summer. This time I used some slivered almonds as well, and the combination was a winner.


for the scones:

  • 2 cups all-purpose flour, plus for dusting

  • 2 teaspoons baking powder

  • pinch of salt

  • 1/4 cup granulated sugar

  • zest of one orange

  • 8 tablespoons (1 stick) unsalted butter, room temperature

  • 5 medium-sized strawberries, chopped in small cubes

  • 1/2 cup milk

for the topping:

  • 1 whole egg, beaten

  • 2 tablespoons slivered almonds

  • 1/4 cup granulated sugar

for the cream:

  • 1 1/2 cup cool whip, thawed for 10 minutes

  • the juice of one orange


  1. Preheat the oven to 450 degrees F. Prepare a pan with parchment paper and set aside.

  2. In a medium bowl combine the flour, baking powder, salt, sugar and orange zest. Add the butter and incorporate until it resembles fine crumbles. Add the strawberries and fold into the dough just until incorporated. Do not over mix. Add the milk little at the time and only use as much as it's needed to keep the dough together.

  3. Dust a parchment paper with flour, place the dough on top, dust with flour again, then roll the dough into a 1 inch thick sheet. Slice it like you would a pizza, then place each slice on the previously prepared pan and bake for 5 minutes. Take them out the oven, brush with the egg, and then sprinkle with the almonds and the sugar. Bake for additional 7-8 minutes until golden brown.

  4. Meanwhile make the cream by mixing the cool whip with the freshly squeezed orange juice.

  5. Serve the scones warm with cream.

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