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Glazed Strawberry Shortcake Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 58 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 8 servings
  • Category: Breakfast/Baked Goods
  • Method: Baking
  • Cuisine: American

Description

These Glazed Strawberry Shortcake Scones offer a delightful combination of tender, flaky scones studded with fresh strawberries and topped with a sweet glaze. Perfect for breakfast, brunch, or a sweet snack, these scones balance buttery richness with fruity freshness and a touch of vanilla and lemon for a delicious twist.

Ingredients

Scones:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup heavy cream (plus more for brushing)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced

Glaze:

  • 1 cup powdered sugar
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1 tbsp fresh lemon juice (optional, for a tangy twist)
  • 1/4 cup coarse sugar (for topping, optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined to create a balanced base for the scone dough.
  3. Cut in the Butter: Add the cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the texture resembles coarse crumbs with pea-sized bits of butter remaining, which helps create a flaky texture.
  4. Add Wet Ingredients: In a separate small bowl, whisk together heavy cream, egg, and vanilla extract. Pour this wet mixture into the dry ingredients and gently mix with a spatula until just combined. Avoid overmixing to keep the scones light and tender.
  5. Fold in the Strawberries: Carefully fold the diced fresh strawberries into the dough, distributing them evenly without breaking them up, as the dough will be slightly sticky.
  6. Shape the Dough: Transfer the dough to a lightly floured surface. Gently pat it into a 1-inch thick circle. Using a sharp knife or pizza cutter, slice the dough into 8 equal wedges for uniform baking.
  7. Bake the Scones: Place the wedges onto the prepared baking sheet. Brush the tops with a bit of heavy cream to encourage browning, and sprinkle with coarse sugar if desired for a sweet, crunchy topping.
  8. Bake Until Golden: Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on top and fully cooked through.
  9. Prepare the Glaze: While the scones bake, whisk together powdered sugar, heavy cream, vanilla extract, and optional lemon juice until smooth and pourable.
  10. Glaze and Serve: Once scones have cooled slightly, drizzle the glaze over the top for a sweet finishing touch. Serve warm or at room temperature.

Notes

  • Use cold butter to ensure the scones are flaky.
  • Do not overmix the dough to avoid dense scones.
  • Fresh strawberries can be substituted with frozen if fresh are unavailable, but thaw and drain excess moisture first.
  • The glaze can be adjusted for thickness by adding more powdered sugar or cream as needed.
  • Coarse sugar topping is optional but adds a lovely crunch and sparkle.
  • Scones are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.

Find it online: https://slsrecipes.com/glazed-strawberry-shortcake-scones-recipe/