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Strawberry Scones

Updated: Monday, December 1 2014, 04:58 PM EST
with Fresh Strawberry Jam

YIELD: 14 to 16 large scones

4 cups plus 1 Tablespoon Kroger All-Purpose Flour
2 Tablespoons Granulated Sugar
2 Tablespoons Baking Powder
2 teaspoons Salt
3/4 pound Unsalted Butter, cold, diced
4 each Extra-Large Eggs, lightly beaten
8 ounces Kroger Heavy Cream, cold
6 ounces Dried Strawberries, small-diced
1 each Large Egg, beaten
2 Tablespoons Water
2 Tablespoons Granulated Sugar, for sprinkling

Preheat the oven to 400⁰ F.  In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine 4 Extra-Large eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.

Combine the large egg and water, mixed vigorously, making the egg wash.
Brush the tops with egg wash. Sprinkle with the 2 Tablespoons sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

Serve with Fresh Strawberry Jam.



YIELD:  24 ounces

2 pints Strawberries, fresh, halved
½ cup Water
2-1/2 cups Granulated Sugar
1/2 each Lemon, fresh juice

In an 8 quart stock pot, add the fruit and water and simmer until the fruit is very soft. Add the sugar and lemon juice. Stir to dissolve and bring up to a boil. Reduce heat and continue on a low boil, until the jell point is reached, about 30 minutes. (*Also a skin will form on the surface as it cools.)

Remove from the heat. Skim off any impurities and leave to cool for 10 minutes. Place in glass jars, refrigerate up to 2 weeks.Strawberry Scones

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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