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.
Servings: 8 scones
Video
Equipment
- parchment paper
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.
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
Calories: 360 kcal · Carbohydrates: 58 g · Protein: 5 g · Fat: 13 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 33 mg · Sodium: 231 mg · Potassium: 260 mg · Fiber: 1 g · Sugar: 30 g · Vitamin A: 400 IU · Vitamin C: 11 mg · Calcium: 110 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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