Strawberry Shortcake Scones are the ultimate breakfast treat, with tons of juicy fresh strawberries tucked inside a flaky tender pastry.
Our air conditioning was blasting yesterday, and today we’re cranking the heat. I love the crazy bipolar weather in May, there’s never a dull moment. These Strawberry Shortcake Scones represent the best of both worlds!
And you can count on my scones to be super tender, none of that cardboard coffee shop stuff. (I was inspired by these beauties from Very Culinary.) But one warning – DON”T try to eat these in the car on the way to work, they’ll crumble in your lap, ruin your work clothes, and definitely cause some collateral damage, your insurance will go up, it won’t be good. These scones are meant to be enjoyed in a civilized manner, at an actual table, with a plate, a napkin, and a cup of tea. (Imagine!)
Did you ever notice how some things taste so good you don’t even think to feel guilty? That’s the case with these scones. Yes they’re made with butter, and cream, they’re scones, after all. But a fresh strawberry scone on a spring morning is a beautiful thing, not to be messed with. You can go back to your yogurt smoothie tomorrow.
These scones can be served with or without glaze. I like the glaze, and I like them warm. If they’ve already cooled, zap them for a few seconds in the microwave, they go all soft and pillowy that way.
- 3 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
- 12 Tbsp unsalted butter, cut in pieces
- 1/2 tsp vanilla or almond extract
- 1 cup half and half or cream
- 2 cups (about 10-12) chopped strawberries
- 2 cups confectioner's sugar
- 1/4 tsp vanilla or almond extract (optional)
- milk, cream, or half and half to thin
- set oven to 400F
- 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.
- Remove the mixture to a large mixing bowl and add the strawberries. Toss to combine.
- Mix the half and half with the extract and drizzle it into the bowl, mixing just until the dough comes together. It will be sticky and a little unwieldy due to the strawberries.
- Turn the dough out onto a floured surface and form into a 7 or 8 inch flat round. Cut in half, then into 8 triangles.
- Arrange the scones onto a parchment lined baking sheet, 2 inches apart. Put the tray in the refrigerator while you clean up.
- Bake for about 20-25 minutes, until the scones are golden. Cool on a rack before glazing.
- To make the glaze, mix the sugar with enough milk to make a spreadable glaze. Add the extract if desired.
Inspired by Very Culinary