These Strawberry Shortcake Scones just might be the best way to use all those fresh strawberries! Buttery, flakey scone filled with juicy strawberries and topped with a dreamy butter icing. Yes, they are insanely amazing!
Berry season is almost here which means it is time to start dreaming up all kinds of delicious berry recipes!
I probably don't need to tell you again, but I will.
I LOVE SCONES!!
Sweet scones, savory scones, fruit scones, chocolate scones, seasonal scones, tea scones, birthday scones, pumpkin spice scones, every-flavor-you-can-think-of scones...
So, I'm coming to you today with yet another delightful scone recipe!! Let's just say these Strawberry Shortcake Scones will be the official scone of the summer! They seriously just taste like summer!
Here's why I love scones:
- they are tasty, duh.
- you can whip up a batch of scones in only 30 minutes
- they can be an indulgent breakfast (or addition to brunch) or a special mid-afternoon treat!
- they have icing! You can, of course, skip the icing, but who would want to do that?
Here's to many more exciting scone recipes to come!
Strawberry Shortcake Scones
Ingredients
Scone Ingredients:
- 2 cups + 1 tablespoon all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon cream of tartar
- ½ cup granulated white sugar
- ¾ cup cold salted butter, cubed
- 1 ½ cups fresh strawberries, chopped
- ½ cup whipping cream
- 1 egg
- 1 teaspoon vanilla extract
Icing Ingredients:
- 1 tablespoon salted butter, melted
- 1 cup powdered sugar
- ¼ cup whipping cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
- Whisk the flour, baking powder, cream of tartar, and sugar together in a large bowl. Cut in the cold butter using a pastry cutter until the pieces of butter are the size of peas. Stir in the chopped strawberries.
- Whisk together the cream, egg, and vanilla in a small bowl and add to the flour/butter mixture. Stir together until the dough just starts to come together. Turn the contents of the bowl onto a clean counter and knead the mixture until the dough just begins to come together. Do not over-mix!
- Flatten the dough into a round about ¾ inch thick. Cut into 12 wedges using a pizza cutter or large knife and place them on the prepared baking sheet. Bake in the preheated oven for 14-16 minutes or until lightly golden brown.
- Let the scones cool on their baking sheet while you make the glaze. Whisk together the melted butter, powdered sugar, cream, and vanilla extract. Spread the icing over the top of each cooled scone. Enjoy!
Love and Cookies,
Naomi
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These are SO tasty! Since I had no whipping cream on hand, I used 2% milk instead; I had to add extra flour to compensate for the thinness of the milk, but the scones were delicious in spite of the substitution. This was a great way to use up extra strawberries. I hope to make these scones again this summer with wild strawberries (and whipping cream!).
Thanks for the great review, Casey! Great substitution idea, thank you for sharing!
Naomi