Strawberry Walnut Scones

When it comes to scones, you could say it was love at first bite. Growing up, we always had tea parties (including a Mad Hatter’s Birthday party one year, that included a scavenger hunt), and even now I’d be perfectly content if afternoon tea just comprised of a plate full of scones and a pot of freshly brewed Chamomile tea.

For this recipe you’ll notice it’s both egg and sugar-free, so no guilt for those of you who are cutting back on the sugar, and if you have egg allergies then there’s nothing to worry about on that front either.

I’ve made a version of these scones previously with pears, and I’m already contemplating making a batch of blueberry and blackberry scones, which might happen before I try out Broma Bakery’s recipe for Blueberry Muffin Cookies (I mean my favorite muffin in cookie form? How can you go wrong?)

A little advice, I go with fresh fruit on this one, but I’m planning on trying the blueberry version with frozen blueberries, so I’ll get back to you all on one of the ‘On the List’ chats on how they turn out with frozen fruit!

Strawberry Walnut Scones

Ingredients —

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 cup cold goat butter, cut into 1/2-inch cubes
• 1 cup Lactaid (whole) or regular whole milk
• 3/4 cup finely chopped strawberries
• 1/4 cup walnuts
• Manukora Manuka Honey (for drizzling over baked scones, or in your cup of tea) – optional

Directions —

Preheat oven to 450. Stir together flour and baking powder. Mix butter into flour mixture using a stand mixer until the mixture looks like small peas. Place bowl in the freezer for 5 minutes. Add 3/4 cup plus 2 tbsp whole milk, strawberries, and walnuts string by hand until the dry ingredients are just moistened.

Using a 1/4 measuring cup, scoop the mixture into the Nordic Ware Nonstick Cast Aluminum Mini Scone Pan. Brush the tops of the scones with the remaining whole milk until just moistened.

Bake for 13-15 minutes or until golden.

Notes: If you are using regular unsalted butter, add 1/2 tsp salt to the dry mixture. Also, don’t skip placing the flour/baking powder/butter mixture in the freezer, it really makes a difference!

What is Mānuka honey?

Mānuka honey is a dark, rich, and creamy honey that is produced when bees collect nectar from the flowers of the Mānuka tea tree.

It contains unique antioxidants, prebiotics, and an antibacterial compound called methylglyoxal (MGO).

Note: It’s not recommended to bake with your honey (as it’s not ideal to get Mānuka honey over 100F), but drizzled on scones once they’ve cooled a few minutes, or in hot tea is something I’d highly recommend!