Strawberry Shortcake Scones
Treat yourself to the perfect blend of summer sweetness and buttery indulgence with these Strawberry Shortcake Scones. Bursting with fresh, juicy strawberries and topped with a delicate vanilla glaze, these tender scones transform a classic dessert into a delightful breakfast or snack option. Made with cold cubes of butter for that signature flaky texture and a hint of vanilla for warmth, this recipe comes together in under 30 minutes—perfect for busy mornings or last-minute gatherings. Serve these golden-brown scones warm with your favorite cup of tea or coffee for a comforting treat that's as charming as it is delicious.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.333 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 1 cup Fresh strawberries (diced small)
- 0.667 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 cup Powdered sugar (for glaze)
- 1-2 tablespoons Milk or cream (for glaze)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gently fold in the diced strawberries, making sure the pieces are evenly distributed throughout the flour mixture.
In a small bowl, whisk together the heavy cream and vanilla extract.
Pour the cream mixture into the dry ingredients and stir gently with a spoon or spatula until a dough starts to come together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Gently knead the dough a few times, then shape it into a disc about 1 inch thick.
Using a sharp knife or bench scraper, cut the disc into 8 equal wedges.
Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown on the edges and lightly browned on top.
While the scones are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and milk (or cream) until smooth and pourable, adjusting the consistency as needed.
Drizzle the glaze over the cooled scones and allow it to set for a few minutes before serving.
Enjoy your strawberry shortcake scones with a cup of tea or coffee!
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.3 g | 195% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 136.5 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 545 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
