homemade scone recipe from the barefoot contessa.


Mmmmm. Hot scones. Buttered. Topped with strawberry jam.  I’m talking traditional English scones, as opposed to fried dough sprinkled with cinnamon and sugar which is also delicious but technically not a scone.

Here’s a lovely recipe that is easily varied. I’ve yet to try an Ina Garten/Barefoot Contessa recipe that isn’t fantastic. I don’t bake much, but this one is really do-able, even for me. Sometimes I make up the dough and roll it the night before, cover tightly and refrigerate until morning. Then all I have to do is cut and bake in the morning. A nice accompaniment to your Easter brunch, perhaps, or a lovely treat to share with neighbors.

Barefoot Contessa Strawberry Scones
4 cups plus 1 Tbsp all-purpose flour
2 Tbsp sugar, plus additional for sprinkling
2 Tbsp baking powder
2 tsp salt
3/4 lb cold unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup small-diced dried strawberries*
1 egg beaten with 2 Tbsp water or milk, for egg wash
  • Preheat oven to 400 degrees.
  • In the bowl of an electric mixer with paddle attachment, combine 4 cups of flour, 2 Tbsp sugar, baking powder, salt. Blend in the cold butter at lowest speed and mix until the butter is in pea sized pieces. Combine the eggs and heavy cream and quickly add them to the flour-butter mixture. Combine until just blended. Toss strawberries with 1 Tbsp flour, add them to the dough, and mix quickly. The dough may be a bit sticky.
  • Dump the dough onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 2/4 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 in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
  • Brush the tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes, until the outsides are crisp and the insides are fully baked.
*any dried berry would work nicely, and I recommend the addition of 1 tablespoon orange or lemon zest for added depth
**you could use any shape cutter roughly 4 inch in size, like a heart or a circle, plain or fluted

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Kimberly

...by day, making a home where the buffalo roam. By night, pretty much the same thing, punctuated by the occasional fantasies of sunny beaches, italian movies and sparkling lemonade.

4 Comments

  1. jami c. :

    dear me, typos :)

    i love your site! i also enjoy creating small delights, so i am all the more appreciative of your lovely creations.

    i’ve tried multiple scone recipes, and for some reason i just can’t seem to get them right. either they’re too crumbly… or too doughy… or something. maybe i’ll try this recipe, it looks delicious :)

    jami c.

  2. KJ :

    Jami: Ina Garten notes in her Barefoot Contessa cookbook that it’s critical to avoid over mixing the butter. You really do want to see the little lumps of butter in the finished dough. Good luck!

  3. tara :

    oh how funny. i was just craving (and posting about) berry scones the other day!

    i’ll have to try these, too. yum…

  4. Lindsey Johnson :

    Oh, yes…I will be making these for breakfast.