Sweet and Tangy Strawberry Shortcake Scones Recipe

Introduction

Strawberry Shortcake Scones offer a delightful twist on a classic dessert by combining tender, flaky scones with the sweet freshness of strawberries and rich cream. Perfect for breakfast, brunch, or an afternoon treat, these scones are simple to make and irresistibly delicious.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup fresh strawberries, chopped
• 1/2 cup heavy cream
• 2 tablespoons sugar (optional, for sweetness)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Extra cream or milk for brushing

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
4. Step 4: Gently fold in the chopped strawberries without overmixing to keep the fruit intact.
5. Step 5: Pour in the heavy cream and stir just until the dough comes together. It will be slightly sticky.
6. Step 6: Turn the dough onto a lightly floured surface and gently knead it a few times. Pat it into a 1-inch thick circle.
7. Step 7: Cut the dough into 8 equal wedges and place them on the prepared baking sheet.
8. Step 8: Brush the tops with a little extra cream or milk for a golden finish.
9. Step 9: Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted comes out clean.
10. Step 10: Allow to cool slightly before serving with additional cream or strawberry jam, if desired.

Tips & Variations

• Use frozen strawberries when fresh are out of season; thaw and drain excess moisture before adding to avoid soggy dough.
• For a sweeter scone, increase sugar to 1/4 cup or add a drizzle of honey on top when serving.
• Try swapping strawberries for raspberries or blueberries for a different berry flavor.
• Chill the dough briefly before cutting for even more tender scones.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. Reheat in a warm oven for a few minutes to restore freshness and flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just cover it tightly to prevent drying out.

How do I prevent the strawberries from making the scones soggy?

Use firm, ripe strawberries and chop them gently. If using frozen berries, thaw and drain well. Avoid overmixing the dough to keep it light and flaky.

Sweet and Tangy Strawberry Shortcake Scones Recipe

Print Recipe

★★★★★

4.9 from 136 reviews

Delightful Strawberry Shortcake Scones combine buttery, flaky scones with sweet fresh strawberries and rich cream for a perfect breakfast treat or afternoon snack.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 scones 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup cold unsalted butter, cubed
• 2/3 cup heavy cream, plus extra for brushing
• 1 teaspoon vanilla extract

Fruit

• 1 cup fresh strawberries, hulled and chopped

For Serving

• Whipped cream or clotted cream

Instructions

1. Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined to ensure even leavening and flavor distribution.
2. Cut in Butter: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces, which helps create the flaky texture of the scones.
3. Add Wet Ingredients: Stir in the heavy cream and vanilla extract until the dough just starts to come together; avoid overmixing to keep the scones tender.
4. Fold in Strawberries: Gently fold the chopped strawberries into the dough, taking care not to break them apart to maintain bursts of fruitiness in the scones.
5. Shape Dough: Turn the dough out onto a lightly floured surface and shape it into a 7-inch circle. Cut into 8 wedges and place them on a lined baking sheet, ensuring they are spaced apart for even baking.
6. Brush and Bake: Brush the tops with a little heavy cream to promote browning. Bake in a preheated oven at 400°F (204°C) for 15-18 minutes or until the scones are golden brown and a toothpick inserted comes out clean.
7. Cool and Serve: Allow the scones to cool slightly on a wire rack before serving warm with whipped cream or clotted cream for a classic strawberry shortcake experience.

Notes

• Use cold butter and cream to ensure flaky scones.
• Handle the dough gently to avoid tough scones.
• Fresh strawberries provide the best flavor, but frozen can be used if thawed and drained.
• Scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
• For a sweeter finish, sprinkle sugar on top before baking.

Keywords: strawberry scones, shortcake scones, breakfast scones, baking recipe, berry scones