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.
These Strawberry Shortcake Scones are bursting with spring strawberries!
And you can count on my scones to be super tender, none of that cardboard coffee shop stuff. 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 strawberry scones can be served with or without the 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.
I think scones are just the perfect breakfast treat. Easy to make, and such a great vehicle for all kinds of flavor combinations! Check out some of my other favorite scones recipes!
Reader Rave ~
“As I sit here, covered in crumbs and glaze, I cannot help but thank you for this recipe. This was my first attempt at scones. I followed your recipe exactly and they came out too delicious. I will most certainly make these again.!!” ~ Stephanie
Strawberry Shortcake Scones
- 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.