Strawberry Shortcake Scones

20m
Prep Time
18m
Cook Time
38m
Ready In

Recipe: #11988

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!"

Original is 12 servings
  • GLAZE

Nutritional

  • 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

Step by Step Method

Step 1

Preheat oven to 425 degrees F.

Step 2

Line a baking sheet with parchment paper.

Step 3

In a large mixing bowl combine flour, baking powder, sugar, and salt.

Step 4

Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.

Step 5

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!

Step 6

Turn dough out onto a floured surface, and pat into a 1 inch thick rectangle.

Step 7

With a sharp knife cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles.

Step 8

Place scones on prepared baking sheet, and bake 16-18 minutes, or until cooked through and golden.

Step 9

Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment.

Step 10

Remove scones from pan to cooling rack.

Step 11

Cool about 10 minutes.

Step 12

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).

Step 13

Dip the tops of each scone directly into the glaze until the top is covered.

Step 14

Return scones to cooling rack, and allow glaze to drip down the sides and off the rack onto parchment.

Step 15

Glaze will firm up when scones are completely cool.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For the best results, use fresh strawberries for this recipe.
  • Be sure to use cold butter for the scones, as this will give them a flaky texture.

  • Substitute coconut milk for half and half: Coconut milk is a great vegan substitute for half and half, and it will give the scones a subtle coconut flavor. This substitution will add a unique flavor to the scones and make them a bit healthier.
  • Substitute coconut oil for butter: Coconut oil is a great vegan substitute for butter, and it will add a subtle coconut flavor. This substitution will make the scones healthier, and give them a unique flavor.

Blueberry Scones Replace the strawberries with 12 whole fresh blueberries and proceed with the rest of the recipe as directed.



Lemon Yogurt Parfait - A light and refreshing accompaniment to the Strawberry Shortcake Scones, this parfait is made with Greek yogurt, fresh lemon juice, and honey. It's a great way to balance out the sweetness of the scones and provides a bright flavor to the meal.


Blueberry Compote: This sweet and tart compote is made with fresh blueberries, sugar, and a pinch of cinnamon. It's a great way to add a touch of sweetness to the meal and pairs perfectly with the lemon yogurt parfait and scones.




FAQ

Q: How can I keep the scones from getting soggy?

A: To prevent the scones from getting soggy, make sure not to store them in a Zip-Lock bag as this will trap moisture and make them soggy. Instead, leave them out on a plate or store in the refrigerator.



Q: How long can I store scones?

A: Scones can be stored for up to 5 days in an airtight container or in the refrigerator. If you want to store them for longer, you can freeze them for up to 3 months.

9 Reviews

Bonnie Baker

Tender, flaky and moist with great strawberry pieces in every bite. Winner around the table for us!

5.0

review by:
(14 Oct 2019)

Christina

I couldn't pass these up on the name alone Looked to good to skip by and I am happy to say that when I made them they were just as good as I thought they would be. We loved the glaze on them and they were fabulous! I plan to make them to bring to my mom's house very soon for her to try!

5.0

review by:
(15 Jun 2016)

Baking Babe Bev

Delicious scones with delicious strawberries. I used frozen and just dipped them in flour before adding them to the mix. Don't forget the glaze; it really brings them to the next level!

5.0

review by:
(24 Jan 2016)

lovinretirement

Just got some first-of-the-season local strawberries. I made these scones with some of them. They are so flaky and tender. These will be a repeat recipe for sure!

5.0

review by:
(6 Jun 2015)

LifeIsGood

Very good scones. I really liked the strawberries in them. I normally don't like any icing on top of scones, but these didn't taste complete until I added some. The recipe is easy to prepare and the directions are perfect. Thank you!

4.0

review by:
(11 Mar 2015)

ellie

These were great! We skipped the glaze but otherwise made as directed. Thanks for sharing!

5.0

review by:
(28 Feb 2015)

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Fun facts:

Fun Fact 1: Strawberry Shortcake is believed to have originated in the United States in the late 1800s and is a beloved dessert to this day. It was made popular by the American cartoon character, Strawberry Shortcake, who first appeared in 1980.

Fun Fact 2: The traditional English scone was supposedly invented by the wife of King Henry VIII, Catherine of Aragon. The original recipe dates back to the 1500s and is still enjoyed today.