Strawberry Shortcake Scones Recipe

Introduction

Strawberry Shortcake Scones are a delightful twist on a classic treat, perfect for brunch or teatime. These buttery, flaky scones combine the sweet freshness of strawberries with a rich, creamy finish.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup fresh strawberries, chopped
• 1/2 cup heavy cream, plus extra for brushing
• 2 tablespoons granulated sugar (optional)
• 1 tablespoon baking powder
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
4. Step 4: Gently fold in the chopped strawberries.
5. Step 5: Pour in the heavy cream and mix gently until the dough just comes together. Avoid overmixing.
6. Step 6: Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
7. Step 7: Cut the circle into 8 wedges and place them onto the prepared baking sheet.
8. Step 8: Brush the tops with a little heavy cream to encourage browning.
9. Step 9: Bake for 15-20 minutes, or until the scones are golden brown.
10. Step 10: Remove from the oven and let cool slightly before serving.

Tips & Variations

• For an extra touch of sweetness, sprinkle the tops with coarse sugar before baking.
• Try adding a teaspoon of vanilla extract or lemon zest to the dough for more flavor.
• Use frozen strawberries if fresh are not available, but drain them well to avoid excess moisture.
• Serve with whipped cream or clotted cream for a traditional strawberry shortcake experience.

Storage

Store scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones in a sealed bag for up to 1 month. Reheat frozen scones in a 350°F (175°C) oven for 10 minutes or until warmed through.

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 before adding to the dough to prevent sogginess.

How do I make my scones more tender?

Use cold butter and handle the dough gently to keep the scones tender and flaky. Avoid overmixing, which can make them tough.

Strawberry Shortcake Scones Recipe

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4.6 from 90 reviews

These Strawberry Shortcake Scones are a delightful twist on the classic shortcake, featuring tender, flaky scones bursting with fresh strawberries and a rich, creamy finish. Perfect for breakfast, brunch, or an afternoon treat, these scones combine buttery, flaky pastry with fruity sweetness and a luxuriously creamy texture.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-35 minutes
• Yield: 8 scones 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1/2 cup heavy cream (plus extra for brushing)
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and chopped

Optional Topping

• Additional heavy cream for brushing
• Coarse sugar for sprinkling
• Whipped cream or clotted cream for serving

Instructions

1. Prepare Ingredients: Preheat your oven to 400°F (200°C). Hull and chop the fresh strawberries into small pieces, and keep them aside. Cut the cold butter into small cubes to ensure it incorporates evenly into the flour.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Cut In Butter: Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, quickly cut the butter into the flour mixture until it resembles coarse crumbs with small pea-sized pieces. Be careful not to overwork the dough to keep it flaky.
4. Add Wet Ingredients and Strawberries: Stir in the vanilla extract and then pour in the heavy cream. Gently fold in the chopped strawberries, being careful not to crush them and release too much juice. Mix until the dough just comes together.
5. Shape the Dough: Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat it into a round disk about 1 inch thick. Using a sharp knife or a biscuit cutter, cut the dough into 8 equal-sized wedges or rounds.
6. Prepare for Baking: Place the scones on a baking sheet lined with parchment paper, spacing them evenly. Brush the tops with a little heavy cream and sprinkle with coarse sugar if desired for a golden, sparkly finish.
7. Bake the Scones: Bake in the preheated oven for 15 to 18 minutes, or until the scones are golden brown on top and cooked through. Remove from oven and let cool slightly on a wire rack.
8. Serve: Serve the scones warm or at room temperature with whipped cream or clotted cream and extra fresh strawberries if you like, embodying the classic strawberry shortcake experience in scone form.

Notes

• Keep the butter cold to ensure flaky scones.
• Do not overmix the dough to avoid tough scones.
• Fresh strawberries add moisture; handle gently to prevent sogginess.
• For a dairy-free version, substitute butter and cream with plant-based alternatives.
• Scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.

Keywords: strawberry shortcake, scones, baking, breakfast, brunch, dessert, fresh strawberries, cream, flaky pastries