Strawberry and Cream Biscuits


  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 Tbsp (15 grams) baking powder
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon table salt
  • 6 Tbsp (85 grams) cold, unsalted butter
  • 1 cup (about 130 grams) chopped very ripe strawberries
  • 1 cup (235 ml) heavy cream


  1. Preheat oven to 425 F (220 C)
  2. Whisk flour, baking powder, sugar and salt.
  3. Add cold butter into the dry mixture with a pastry blender until the texture becomes crumbly.
  4. Gently stir in the strawberries, until they are coated in dry ingredients.
  5. Stir in heavy cream. Better use a rubber spatula.
  6. When it’s mixed, knead it once or twice in the bowl to create a dough. Watch out do not over-knead.
  7. Flour your counter. Transfer the dough to counter.
  8. Flour the top of dough and gently roll/press out to a 3/4-inch thickness with hands or a rolling pin.
  9. Cut with biscuit cutter or any cutter you have.
  10. Carefully put the scones to prepared baking sheet.
  11. You can re-roll the scraps of dough.
  12. Bake the scones for 12-15 minutes.
  13. Serve warm or room temperature, it’s your choice. I prefer it warm.

Some footnotes

  • I used food processor to mix the dry mixture and butter.
  • Remember, the butter must be cold. Soft butter can not produce crumbly texture. You can freeze the butter and grate it in on the large holes of a box grater (anyway I just found out this tip. Should try next time).
  • The scones are gonna be a little bit wet as the strawberries release their juice.


Source: my favourite Smitten Kitchen


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