Barefoot Contessa's Strawberry Scones

READY IN: 50mins
Recipe by Juenessa

The Barefoot Contessa Cookbook, 1999. I have also seen Ina make these scones on her cooking show. On the show, she added some orange zest and also walnuts and her friends went crazy over them. I don't remember how much of the zest or walnuts she added, but you don't have to do that and the recipe will still be delicious!

Top Review by Empressblackpearl

Ina's strawberry scone recipe is excellent, moist and tasty! I too froze my butter to firm it up a bit to make it easier for dicing up into cubes to distribute evenly throughout the dough. I also increased the butter amount to 3 sticks of! (it's worth it though, seriously!) I used the tablespoon of orange zest and sometimes pending on my mood omit the toasted walnuts used in the episode where this recipe originated from. And instead of plain white granulated sugar, I used homemade vanilla sugar instead and used Sugar in the Raw, Turbinado Sugar to sprinkle on top of the scones after I brushed them with the egg wash for an additional pleasant texture as well as a different type of sweetness. THIS DOUGH FREEZES BEAUTIFULLY!! It freezes even better and longer if you can vacuum seal it with a foodsaver appliance or something comparable...ENJOY everyone! I hope this review was of some help & service to you ALL out there in land...PEACE!

Ingredients Nutrition


  1. Preheat the oven to 400 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt.
  3. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.
  4. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended.
  5. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly.
  6. The dough may be a bit sticky.
  7. 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.
  8. 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.
  9. Place on a baking sheet lined with parchment paper.
  10. Brush the tops with egg wash.
  11. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

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