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Add a photoStrawberries and more strawberries, that’s what I have after a recent picking trip. Although I don’t think too much is ever too much when it comes to fresh just picked strawberries, I did end up with A LOT and I wanted to make something other than the traditional strawberry shortcake and since I love anything baked I thought something along the biscuit or scone line would be perfect. I decided rather than rolling out these scones, I would try a drop method. It’s a winner!
Ingredients
- 2 cups flour
- 1 to 2 cups fresh strawberries, cut into pieces
- 1 tablespoon baking powder
- 2 tablespoons white sugar
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup melted butter
- 1/2 cup milk (add a little more a tablespoon at a time if too dry)
- Glaze:
- 2 cups powdered sugar
- 1-2 tablespoons milk
Directions
- Preheat oven to 400 degrees. In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Fold in the strawberries. Drop batter on a lightly greased cookie sheet by the tablespoon. Bake in oven until golden on the edges, about 15-20 minutes. Mix ingredients for glaze and set aside until ready. If you are going to glaze them, let them cool, then glaze. If you want them unglazed, serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 264 | |
| Calories from Fat 82 | 31% |
| Total Fat 9.34g | 12% |
| Saturated Fat 5.38g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 440mg | 18% |
| Potassium 95mg | 3% |
| Total Carbs 42.79g | 11% |
| Dietary Fiber 1.0g | 3% |
| Sugars 24.84g | 17% |
| Protein 2.96g | 5% |
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