These tender, scone-like cookies are made with cream and studded with sweet strawberries for a portable version of a classic dessert. This recipe would also work beautifully with other favourite berries, such as raspberries, blueberries, even dark, delicious blackberries.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 375° F (190°C).
- In a mixing bowl, combine strawberries, lemon juice, and 1 tbsp Summer Berry Sweet Dip Mix.
- In another large bowl, using Pano Wire Whisk, whisk flour, baking powder, Salt, and sugar. With a pastry cutter, cut or rub in butter with your fingers until mixture resembles coarse crumbs.
- Stir in cream until dough starts to come together, then gently stir in strawberry mixture. The dough will be a little wet.
- Using a 1 1⁄2” ice cream scoop or a tablespoon, drop dough onto a Sheet Pan lined with a Sheet Pan Liner, spacing 2” apart. Sprinkle with remaining Summer Berry.
- Bake until golden brown, approximately 22–25 minutes. Remove and transfer to a cooling rack, and let cool.
- Just before serving, dust with icing sugar. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 2 days.
For that extra luscious level, warm cookies in the oven, and serve with Chantilly or clotted cream.
Per serving (1 cookie): Calories 110, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 15 g (Fibre 1 g, Sugars 6 g), Protein 1 g.
45 min
24 cookies
$0.30/serving
45 min24 cookies$0.30/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 375° F (190°C).
- In a mixing bowl, combine strawberries, lemon juice, and 1 tbsp Summer Berry Sweet Dip Mix.
- In another large bowl, using Pano Wire Whisk, whisk flour, baking powder, Salt, and sugar. With a pastry cutter, cut or rub in butter with your fingers until mixture resembles coarse crumbs.
- Stir in cream until dough starts to come together, then gently stir in strawberry mixture. The dough will be a little wet.
- Using a 1 1⁄2” ice cream scoop or a tablespoon, drop dough onto a Sheet Pan lined with a Sheet Pan Liner, spacing 2” apart. Sprinkle with remaining Summer Berry.
- Bake until golden brown, approximately 22–25 minutes. Remove and transfer to a cooling rack, and let cool.
- Just before serving, dust with icing sugar. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 2 days.
For that extra luscious level, warm cookies in the oven, and serve with Chantilly or clotted cream.
Per serving (1 cookie): Calories 110, Fat 5 g (Saturated 3 g, Trans 0.1 g), Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 15 g (Fibre 1 g, Sugars 6 g), Protein 1 g.
