Description
Delicious and fluffy strawberry shortcake scones perfect for breakfast or dessert.
Ingredients
Scale
- 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
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Add butter and cut in with a pastry blender until mixture resembles crumbs.
- Toss in strawberries and coat lightly with the flour mixture.
- Add half and half and fold together gently until a soft dough forms.
- Turn dough out onto a floured surface and pat into a 1-inch thick rectangle or circle.
- Using a sharp knife, cut into 6 (or 8) triangles.
- Place scones on prepared baking sheet and bake for 16-18 minutes until golden.
- Remove scones from pan to cooling rack and cool for about 10 minutes.
- Make glaze by whisking together powdered sugar, vanilla, and half and half until smooth.
- Dunk the tops of the scones in the glaze or drizzle over the top. Enjoy!
Notes
- Do not knead or over mix the dough.
- If dough is very sticky, sprinkle with a hint of flour.
- Adjust glaze consistency with more cream or powdered sugar as needed.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
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