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Nutrition Facts
Serving Size 136 g
(Approx. 8 Servings)
Amount Per Serving
Calories 450 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 17 g 85%
Trans Fat 1.0 g
Cholesterol 90 mg 30%
Sodium 510 mg 21%
Total Carbohydrate 48 g 16%
Dietary Fiber 4 g 1625%
Sugars 6 g
Protein 8 g
Vitamin A 20% Iron 6%
Vitamin C 0% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Strawberry Basil Scones with Balsamic Butter

Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
8  People


Recipe makes 8 Servings

2 cup(s) whole wheat flour
1 Tsp kosher salt
1/2 cup(s) sugar, additional 3 tablespoons for later use
1 Tsp baking powder
1 Tsp baking soda
8 Oz unsalted butter, cold, cubed and divided
1 egg
1 Tsp vanilla extract
1 cup(s) frozen strawberries, chopped
1/4 cup(s) chopped basil
1/2 cup(s) Mexican Crema
1/4 cup(s) Vela Farms Strawberry Balsamic Serrano Jam
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Preheat oven to 400ºF.
in a large mixing bowl combine flour, salt, sugar, baking powder, baking soda, 4 ounces of butter.
Using a fork or your hands work the mixture until it resembles sand.
Add in the egg and vanilla extract, gently combine.
Next add in fruit, basil and crema and mix just until all is combined.
The dough should be lumpy.
Turn dough over onto a cutting board and form a rounded disk. Cut the disk into 8 even pie pieces.
Carefully transfer dough to a parchment lined baking sheet.
Brush a small amount of jam over each scone and sprinkle lightly with sugar.
Bake for 15 to 20 minutes or until the scones are browned and cooked through. Let stand before serving.
To make the butter, place remaining 4 ounces of butter to come up to room temperature.
Place butter and the remaining jam into a bowl. Using a hand mixer, whip until completely combined and smooth.
Serve scones with generous amount of butter.


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