Strawberry Shortcake Scones
User Reviews
3.5
Strawberry Shortcake Scones
Description
These Strawberry Shortcake Scones combine classic biscuit dough ingredients like flour, sugar, baking powder, baking soda, salt, and cold butter, which is pulse-incorporated to retain a tender texture. Milk and vanilla extract bring moisture and subtle flavor, while finely chopped strawberries are carefully folded in just before shaping. The dough is soft and slightly sticky, shaped into rounds and cut with a biscuit cutter to maintain a delicate crumb.
Baking at 400°F yields golden scones with a tender interior. Once cool, they are topped with a simple confectioners sugar glaze flavored with vanilla, which adds a touch of sweetness and shine. The scones balance buttery richness with fresh berry notes, making them suitable for breakfasts, brunches, or tea time.
A recommended variation in the notes suggests mixing the strawberries into the crumbly dry mixture before adding liquids, which helps distribute the fruit evenly while minimizing dough handling to keep the scones light. Scones can be chilled briefly before baking to improve texture and shape. These scones are best eaten fresh but can be stored for short periods.
Ingredients
- 2 1/4 cups all-purpose flour measured with the fluff, scoop and level method
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 Tbsp butter cold, unsalted, cut in pieces
- 3/4 cup milk whole milk, buttermilk, half and half, or cream
- 1 tsp vanilla extract or almond extract
- 1 cup strawberries finely chopped
icing
- 1 1/2 cups confectioners sugar
- 1/2 tsp vanilla extract or almond extract
- salt pinch
- 4 Tbsp milk cream or half and half to thin, or more as needed
Instructions
- preheat oven to 400F Line a baking sheet with parchment paper.
- Put flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor and pulse to combine.
- Add the butter pieces and pulse about 30 times to incorporate it, the mixture will be crumbly.
- Add the milk (or half and half, or cream) and the extract to the processor and process briefly just until the dough comes together. It will be soft and sticky.
- Transfer the dough to a bowl and fold in the strawberries with clean hands.
- Mix just enough to get the berries evenly distributed. The mixture will be sticky.
- Turn the dough out onto a floured surface and knead once or twice, adding a little more flour if necessary to get a soft dough that isn't overly sticky. Pat or roll out to about an inch thick and cut out 6-8 scones with a 3 inch biscuit cutter. Note: reform the dough as needed but try not to over work it or the scones can become tough.
- I like to refrigerate my scones for about 15 minutes before baking, but this is optional. I think it helps them rise higher. After chilling, arrange the scones onto a parchment lined baking sheet, 2 inches apart.
- Bake for about 18 minutes, until the scones are golden. Cool on a rack before glazing.
- To make the glaze, mix the sugar with enough milk to make it drip off the end of a spoon. Add the extract if desired. Drizzle the cooled scones liberally.
Notes
- To mix in berries, try adding them after incorporating the butter into the flour mixture, then add liquids to help evenly distribute strawberries without overworking the dough.
- Chill the dough for 15 minutes before cutting to improve scone texture and shape retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 33mg | 11% |
| Sodium | 231mg | 10% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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