Homemade Strawberry Shortcake Scones
These Homemade Strawberry Shortcake Scones are flaky, tender, and filled with fresh strawberries. If that isn’t enough to draw you in, the scones are drizzled with a sweet and creamy glaze.
Author: Blogghetti/Photo credit to blogghetti.com
Ingredients
- For Strawberry Scones:
- 2 cups flour
- 1 tbsp baking powder
- 3 tbsp sugar
- ½ tsp salt
- 6 tbsp VERY COLD butter cut into ¼-inch cubes
- 1 cup diced strawberries
- ¾ cup half and half cream
- For Glaze:
- 2 ½ cups powdered sugar
- ¼ cup half and half cream
- ½ tsp vanilla
Instructions
- Preheat oven to 425 degrees. Prepare a baking sheet by lining it with parchment paper
- In a large mixing bowl, combine flour, baking powder, sugar, and salt; whisk lightly.
- Add butter and cut in with a pastry blender, two knives, or your hands until mixture resembles pea-sized crumbs.
- Add in the strawberries and coat lightly with the flour mixture.
- Add half and half to mixture; fold together gently until the mixture just begins to come together and form a soft dough. Try not to over knead the dough.
- Turn dough out onto a lightly floured surface and pat into a 1-inch thick rectangle. Using a pizza cutter or sharp knife, cut the rectangle into 6 squares, then cut the squares diagonally to form 12 triangles.
- Place scones on prepared baking sheet and bake 16-18 minutes, or until scones are cooked through and golden brown.
- To keep your counter clean, place a sheet of parchment down under a cooling rack. Remove scones from pan to cooling rack. Cool about 15 minutes before glazing.
- To make glaze, whisk together powdered sugar, vanilla, and half and half until smooth. If your glaze is too thick, add a little more cream. If it’s too thin, increase the powdered sugar by the ¼ cup or less until the desired consistency is achieved. You want the glaze to be thick yet pourable.
- When scones are cooled, drizzle the glaze over them. Glaze will firm up when scones are completely cool.
- Recipe adapted from Alaska from Scratch
