Fresh strawberry scones with compote

We’re in the middle of strawberry season and have been using these juicy summer berries as much as we can! So what could be better than these flaky, buttery scones? These treats are the perfect sweet for brunches, picnics or any time (and they’re sooo easy to make).

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar, divided
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup cold unsalted butter, coarsely grated
• 2/3 cup 10% cream, plus more if needed
• 454-g tub strawberries, diced, about 2 2/3 cups, divided
• 1 tbsp lemon zest

Instructions

• PREHEAT oven to 400F. Line a baking sheet with parchment.
• STIR flour with 1/2 cup sugar, baking powder and salt in a large bowl. Using a fork, mix in grated butter until mixture is crumbly. Stir in cream and half of berries until dough just comes together. Add more cream, 1 tbsp at a time, if needed. Do not over-mix.
• SCOOP 1/4 cup of mixture for each portion and shape into 1-in.-high round scones. Set on prepared baking sheet.
• BAKE in centre of oven until tops are golden, 15 to 17 min. Transfer to a rack to cool completely.
• COMBINE remaining 1/4 cup sugar and half of berries with zest in a small saucepan and set over medium-high. Cook, stirring often, until sugar is dissolved and berries are soft, about 15 min. Serve warm with scones.