Strawberry Shortcake Scones
January 31, 2014
"I can't believe how easy these are to make. They are flaky, moist, tender and full of flavor! You can leave them out on a plate for a day, or in the refrigerator, but don't put them in a Zip-Lock bag, because that will trap moisture, and make them soggy. If you have been waiting to try scones, this is the perfect one to make. So easy, so good!"
- Serving Size: 1 (132.6 g)
- Calories 369.2
- Total Fat - 8.4 g
- Saturated Fat - 5.1 g
- Cholesterol - 22.7 mg
- Sodium - 198 mg
- Total Carbohydrate - 72.5 g
- Dietary Fiber - 1.2 g
- Sugars - 54.6 g
- Protein - 3 g
- Calcium - 116.1 mg
- Iron - 0.5 mg
- Vitamin C - 17.7 mg
- Thiamin - 0 mg
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper.
In a large mixing bowl combine flour, baking powder, sugar, and salt.
Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
Toss in strawberries, and coat lightly with the flour mixture. Add half and half, and fold together gently, until the mixture just begins to come together and forms a soft dough. Do not knead or over mix the dough!
Turn dough out onto a floured surface, and pat into a 1 inch thick rectangle.
With a sharp knife cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles.
Place scones on prepared baking sheet, and bake 16-18 minutes, or until cooked through and golden.
Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment.
Remove scones from pan to cooling rack.
Cool about 10 minutes.
Meanwhile, make glaze by whisking together confectionary sugar, vanilla, and half and half, until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more confectionary sugar).
Dip the tops of each scone directly into the glaze until the top is covered.
Return scones to cooling rack, and allow glaze to drip down the sides and off the rack onto parchment.
Glaze will firm up when scones are completely cool.
Tips & Variations
No special items needed.