Strawberry Shortcake Scones Recipe

Introduction

These Strawberry Shortcake Scones are a delightful twist on a classic favorite, combining tender, buttery scones with juicy diced strawberries and a sweet vanilla glaze. Perfect for breakfast or an afternoon treat, they’re easy to make and sure to impress.

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 1 tablespoon baking powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into tiny cubes
• 10 small strawberries, hulled and finely diced
• 3/4 cup half and half
• For the glaze:
• 2 cups powdered sugar
• 1/4 cup half and half
• 1/2 teaspoon vanilla

Instructions

1. Step 1: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the chilled butter and cut it into the mixture with a pastry blender or your hands until it resembles coarse crumbs.
3. Step 3: Toss the diced strawberries into the flour mixture, lightly coating them with flour to prevent sinking.
4. Step 4: Pour in the half and half and gently fold the ingredients together until just combined and a soft, wet dough forms. Be careful not to overmix or knead.
5. Step 5: Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle or circle. If sticky, sprinkle with a little flour.
6. Step 6: Using a sharp knife, cut the dough into 6 or 8 triangles and place them on the prepared baking sheet.
7. Step 7: Bake for 16-18 minutes, or until the scones are golden and cooked through.
8. Step 8: While they cool on a rack placed over parchment, prepare the glaze by whisking together powdered sugar, vanilla, and half and half until smooth. Adjust thickness as needed.
9. Step 9: Once the scones are cool, gently dip or drizzle the glaze over the tops. Let the glaze set before serving. Enjoy!

Tips & Variations

• Use frozen strawberries if fresh aren’t in season, but make sure to thaw and drain them well to avoid excess moisture.
• For a dairy-free option, substitute the half and half with coconut milk or almond milk in both the dough and glaze.
• Try adding a teaspoon of lemon zest to the dough for a fresh citrus twist.
• Cut the scones into smaller triangles for bite-sized treats perfect for sharing or parties.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat thawed or room temperature scones in a 350-degree F oven for 5–7 minutes to restore freshness. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well to prevent the dough from becoming too wet and sticky.

How do I know when the scones are fully baked?

The scones are done when they turn a light golden brown, feel firm to the touch, and a toothpick inserted into the center comes out clean or with few moist crumbs.

Strawberry Shortcake Scones Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 91 reviews

These Strawberry Shortcake Scones combine tender, flaky scones with juicy diced strawberries and a sweet vanilla glaze. Perfect for breakfast or an afternoon treat, these scones are moist, flavorful, and easy to make with simple ingredients and a quick baking method.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 6 to 8 scones 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scones

• 2 cups all-purpose flour, spooned and leveled
• 1 tablespoon baking powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into tiny cubes
• 10 small strawberries, hulled and finely diced
• 3/4 cup half and half

Glaze

• 2 cups powdered sugar
• 1/4 cup half and half
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
3. Incorporate Butter: Add the chilled, cubed butter to the dry ingredients and cut it in using a pastry blender or your hands until the mixture resembles coarse crumbs, ensuring a flaky texture.
4. Add Strawberries: Toss the diced strawberries into the flour mixture, lightly coating them to help distribute evenly without releasing too much moisture.
5. Form Dough: Pour in the half and half and gently fold the mixture just until it begins to come together into a soft, slightly wet dough. Avoid kneading or over-mixing to keep scones tender.
6. Shape Dough: Turn the dough onto a floured surface and pat it into a 1-inch-thick rectangle or circle. If sticky, sprinkle with a hint of flour to handle more easily.
7. Cut Scones: Use a sharp knife to cut the dough into 6 or 8 triangles, depending on your preferred size.
8. Bake: Place the scones on the prepared baking sheet and bake for 16-18 minutes or until they are golden brown and cooked through. Oven times may vary, so watch for doneness.
9. Cool: Transfer the baked scones to a cooling rack placed over parchment paper and allow them to cool for about 10 minutes.
10. Prepare Glaze: While the scones cool, whisk together powdered sugar, half and half, and vanilla extract until smooth. Adjust thickness by adding more cream or powdered sugar as needed.
11. Glaze Scones: Gently dunk the tops of the cooled scones in the glaze or drizzle it over the top. The glaze will firm up as it sets.
12. Serve and Enjoy: Allow the glaze to set, then enjoy your fresh strawberry shortcake scones for breakfast or as a delightful snack.

Notes

• Do not overmix the dough to keep scones tender and flaky.
• Use chilled butter to achieve the best flaky texture.
• If dough is too sticky to handle, sprinkle lightly with flour instead of kneading.
• Oven temperatures vary, so check scones early to avoid overbaking.
• The glaze thickness can be adjusted by adding more half and half or powdered sugar as desired.
• Fresh, ripe strawberries add the best flavor and moisture to the scones.

Keywords: Strawberry shortcake scones, strawberry scones, glazed scones, breakfast scones, sweet scones, berry scones