3.5 from 564 votes
Strawberry Shortcake Scones
Strawberry Shortcake Scones are the ultimate breakfast treat, with tons of juicy fresh strawberries tucked inside a flaky tender pastry. These pretty strawberry scones will be a guaranteed hit for a Mother's Day or Easter brunch.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 scones
Calories: 360 kcal
Course:
Breakfast
Cuisine:
American
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 cold unsalted butter ~ cut in pieces
- 3/4 cup whole milk , buttermilk, half and half, or cream
- 1 tsp vanilla or almond extract
- 1 cup finely chopped strawberries
icing
- 1 1/2 cups confectioner's sugar
- 1/2 tsp vanilla or almond extract
- pinch of salt
- 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.
Cup of Yum
Notes
- an alternate method for mixing in the berries: after step 3, transfer the crumbly mixture to a large bowl and add the strawberries. Toss well. Then add the liquid and mix until everything is combined. Proceed with step 7.
Nutrition Information
Calories
360kcal
(18%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
33mg
(11%)
Sodium
231mg
(10%)
Potassium
260mg
(7%)
Fiber
1g
(4%)
Sugar
30g
(60%)
Vitamin A
400IU
(8%)
Vitamin C
11mg
(12%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 360
% 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.