Strawberry Shortcake Scones
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 sweet creamy drizzle, of course!
Ingredients
For the scones:
- 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
For the glaze:
- 1 1/2 cup powdered sugar
- 4 tbsp heavy cream
- 4 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Start by preheating your oven to 425F. Line a baking sheet with aluminum foil or a Silpat mat and set aside.
- Slice 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.
- 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 until about 1" thick and cut into triangles until you have 8-10 scones.
- Place onto your prepared baking sheet and bake 14-16 minutes at 425F, or until the scones are golden brown at the edges.
- Cool on a baking rack for about 10 minutes.
- While cooling, mix the glaze together by whisking all ingredients in a medium-sized bowl until the mixture is smooth. Add milk until it reaches desired consistency.
- Drizzle each scone with glaze and serve.
- Best enjoyed warm with fresh glaze!