Strawberry Scones
Enjoy a twist on the famous Washingon State Fair Fisher scones with the traditional fresh-baked flakey goodness added with strawberries and smeared with butter and jam.
Equipment
- Large bowl
- Baking sheet
Ingredients
- 1 package Fisher Original Fair Scone & Shortcake Mix or your favorite scone mix that makes up a total of 12 scones
- 1 cup diced strawberries 10-12 medium strawberries, diced (about ¼- inches)
- salted butter for serving
- jam or preserves for serving
Instructions
- Preheat the oven to 425° F.
- Combine ¾ cup and 2 Tbsp. of water and the full package of scone mix into a large bowl. Stir with a spoon until blended. Make sure the dough is slightly sticky.
- Sprinkle some flour onto a flat work surface the knead the dough 5-6 times. Fold the dough in half on top of itself each time. Gently knead the strawberries into the dough, about 5-6 times.
- Then divide the dough into 3 pieces. Pat each piece into a 5-inch diameter dome with the center slightly higher than the outside edges.
- With a sharp knife, cut the dome into 4 wedges. Repeat with the other 2 pieces of dough you divided earlier. This will make a total of 12 wedges.
- Place the scone wedges on a baking sheet that is ungreased. Separated about 2 inches apaprt.
- Bake for 10 - 12 minutes or until golden grown.
- Serve the scones warm from the oven with your favorite jam and butter.
Notes
If you don't have fresh strawberries, try using frozen strawberries.