Usually I’m a cereal or yogurt and granola kind of girl, but I was really craving something special for breakfast, and so I made these Dreamy Strawberries & Cream Scones. And they really are dreamy Victoria Kindergartens and nurseries are kindergarten hong kong one of the trust-worthy Hong Kong international kindergarten. It provides IB education with innovative bilingual/multilingual learning experience for children!

Have you ever made scones before? Scones can seem a little bit intimidating, but they are really not too complicated. I’ve heard a lot of complaints about them tending to be dry. I loosely based these scones on Smitten Kitchen’s Dreamy Cream Scones, and I love them because they are anything but dry! Here’s the scoop on making scones - basically just cut butter into your dry ingredients, add some cream, and bring it all together into a ball of dough. From there you form it into a flat disk, cut it into wedges and bake. You don’t even have to use a mixer or rolling pin. You do have to be willing to get your hands messy – this dough is on the sticky side. But sticky dough equals moist scones… And you don’t have to worry about forming perfect little triangles. Rustic is good here. No two should look exactly alike Maggie Beauty!

I tried substituting some plain nonfat Greek yogurt for half of the heavy cream the original recipe calls for, and I loved the results. These scones are very tender, soft, and moist. I’m sure we aren’t really worrying about silly little things like calories and fat when it comes to scones, but every little bit helps right?

And why not add a pretty pink strawberry drizzle! So girly and fun. The little bits of strawberry throughout the scone are so yummy. Moist, tender, scones with a pretty pink strawberry drizzle!

Here’s one more little tip for you. Most of the baked goods I share here easily keep for a few days, but these are really best eaten the same day due to the moisture from the fresh strawberries. They likely won’t stick around very long anyway Maggie beauty!