Name: Strawberry Shortcake Scones
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Ingredients: 1 dz strawberries (hulled); 2 cups all-purpose flour; 1 tbsp baking powder; 3 tbsp granulated sugar; 6 tbsp chilled butter (diced); 1/2 tsp salt; 1/2 cup heavy cream; 1/4 cup milk; 1 1/2 cup powdered sugar; 4 tbsp heavy cream; 4 tbsp milk; 1/2 tsp vanilla extract

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Buttery, golden, delicious, and full of our favorite spring/summer fruit, these delicious scones are the perfect way to start off your summer day. Complete with a sweet creamy drizzle, of course!

Scones are a favorite at our house. They’re a delicious way to roll a lot of our favorite flavors into something you can grab and wrap in a napkin and take outside with your coffee as you watch the sun rise, or take with you in the car as you drive out to a morning hike. Both of which are weekend staples for us. Because, even in this godawful summer weather, even when it’s 85 degrees and 10000% humidity when we wake up, we have to GET OUT.

It’s just how we’re wired. I’m an outdoor person in a house of outdoor people. If I’m not taking my coffee on the back porch, I’m putting it in a to-go cup and following my family around as we go for a walk or a hike.

So a takeaway breakfast is awesome. I’m working on perfecting egg bites for that (a la Starbucks), but right now, scones are family favorites.

Here are some of our favorite scone recipes so far:

Lately, we’ve been a little obsessed with summer’s favorite fruit.

We love us some Strawberry Shortcake, so it’s kind of a no-brainer that we’d love these flavors baked into a scone. The hard part was figuring out how to incorporate fresh strawberries into the dish so they didn’t squish and turn the potential scone into slop.

A couple tries and we figured it out. And now you should give it a try, too.

Here’s what you should do for these delicious little takeaway beauties, drizzled with the best possible cream glaze!

You’ll need –

For the scones:

A dozen strawberries
2 cups all-purpose flour
1 tbsp baking powder
3 tbsp granulated sugar
6 tbsp chilled unsalted butter, diced
1/2 tsp salt
1/2 cup heavy cream
1/4 cup milk

For the cream glaze:

1 1/2 cup powdered sugar
4 tbsp heavy cream
4 tbsp milk
1/2 tsp vanilla extract (here’s how to make your own)

So let’s make these beauties.

Start by preheating your oven to 425F. Line a baking sheet with aluminum foil or a Silpat mat and set aside.

Slice up the strawberries into small portions.

In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Cut in the butter using a pastry cutter until the mixture forms pea-sized crumbs.

Fold in the strawberries, and gently mix to coat with the flour mixture. Be careful if you’re using fresh strawberries like we do, because they can get juice everywhere if overmixed.

Add the cream and milk, and then fold gently until the mixture just comes together and forms a shaggy dough. Don’t overmix.

Turn out onto a floured surface. Roll down until about 1″ thick. Then cut the dough into triangles until you have 8-10 scones.

Place onto your prepared baking sheet and bake 14-16 minutes at 425F, or until they are golden brown at the edges.

Cool on a baking rack for about 10 minutes before serving.

While cooling, mix the glaze. Whisk together the powdered sugar, cream, milk, and vanilla until the mixture is smooth. Add milk until it reaches the consistency you want, and so it can be drizzled nicely.

Drizzle each scone with the glaze and serve, and we like to serve with some fresh strawberries, too.

These are best enjoyed warm from the oven, although they’ll keep in the fridge for about 3-4 days just fine.

Let’s add a recipe card while we’re at it!