Description
Delight in these tender and buttery Glazed Strawberry Shortcake Scones, bursting with fresh strawberries and topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or an afternoon treat, these scones offer a delightful balance of flaky texture and fruity sweetness.
Ingredients
Scale
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
- 1/4 cup coarse sugar (for topping, optional)
Glaze
- 1 cup powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional, for a tangy twist)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined to create a uniform base for the scone dough.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until the texture resembles coarse crumbs with pea-sized pieces of butter remaining; this ensures flaky layers.
- Add Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing to keep the scones tender.
- Fold in the Strawberries: Gently fold the diced fresh strawberries into the dough. The dough will be slightly sticky, which is normal given the fresh fruit.
- Shape the Dough: Turn the dough onto a lightly floured surface. Pat it gently into a circle about 1 inch thick. Using a sharp knife or pizza cutter, slice the dough into 8 equal wedges to shape the scones.
- Bake the Scones: Place the wedges on the prepared baking sheet. Brush the tops with a little heavy cream and, if desired, sprinkle with coarse sugar for a sweet, crunchy topping. Bake for 15-18 minutes until golden brown and cooked through.
- Make the Glaze: While the scones cool, whisk powdered sugar, heavy cream, vanilla extract, and optional fresh lemon juice in a small bowl. Adjust the consistency by adding a little more cream if too thick, or more powdered sugar if too thin.
- Glaze the Scones: Once the scones have cooled completely, drizzle the glaze generously over each one to add a sweet finishing touch.
- Serve and Enjoy: Let the glaze set for a few minutes before serving. Enjoy these fresh, sweet strawberry shortcake scones warm or at room temperature!
Notes
- Use cold butter to create flaky layers in the scones.
- Be gentle when mixing to avoid overworking the dough which can result in tough scones.
- Fresh strawberries are preferred, but frozen can be used if thawed and drained.
- The glaze can be adjusted for consistency by adding more powdered sugar or cream.
- For a tangy flavor, add lemon juice to the glaze as suggested.
- Coarse sugar topping adds a crunchy texture, but it is optional.
