There is something truly magical about a perfectly tender, flaky scone kissed with the sweetness of fresh strawberries and a luscious glaze. This Glazed Strawberry Shortcake Scones Recipe captures that magic flawlessly, bringing together the comforting crumb of a classic shortcake with the delightful twist of a glaze that adds sparkle and moisture. Whether you’re baking for a weekend brunch, an afternoon tea, or just because you deserve a sweet treat, these scones will become your new favorite indulgence. The fresh strawberries add bursts of juicy flavor while the glaze makes every bite melt in your mouth.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient plays a crucial role in creating the perfect texture and flavor balance in this recipe. From the richness of cold butter to the brightness of fresh strawberries, every component adds something special to these scones.
- 2 cups all-purpose flour: The foundation for your scones, providing structure and crumb.
- 1/4 cup granulated sugar: Just enough sweetness to balance the tartness of strawberries.
- 1 tbsp baking powder: Helps the scones rise beautifully, making them light and fluffy.
- 1/4 tsp salt: Enhances all the flavors and balances sweetness.
- 1/2 cup unsalted butter, cold and cubed: Key for tender, flaky layers; cold butter is a baker’s best friend.
- 1/2 cup heavy cream (plus more for brushing): Adds moisture and richness, keeping scones soft inside.
- 1 large egg: Binds the dough and enriches the texture.
- 1 tsp vanilla extract: Brings warmth and depth to every bite.
- 1 cup fresh strawberries, diced: Fresh fruit bursting with flavor and color.
- 1/4 cup coarse sugar (for topping, optional): Adds a delightful crunch and sparkle on top.
- 1 cup powdered sugar: Base for the glaze that finishes these scones with a sweet shimmer.
- 2 tbsp heavy cream: Makes the glaze silky smooth.
- 1/2 tsp vanilla extract: Infuses the glaze with a lovely, fragrant note.
- 1 tbsp fresh lemon juice (optional, for a tangy twist): Brightens the glaze with a hint of citrus.
How to Make Glazed Strawberry Shortcake Scones Recipe
Step 1: Preheat and Prepare Your Baking Sheet
Start strong by preheating your oven to 400°F (200°C). While it warms up, line a baking sheet with parchment paper to ensure your scones won’t stick and clean-up stays easy. This little prep step sets the tone for baking success.
Step 2: Mix the Dry Ingredients
Grab your largest bowl and whisk together the flour, granulated sugar, baking powder, and salt. Mixing these basics evenly ensures that every scone has a consistent rise and sweetness—no surprises here, just pure reliability.
Step 3: Cut in the Butter
Now the magic of flaky scones happens: add your cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to blend the butter until it looks like coarse crumbs peppered with peas of butter. Those pea-sized bits melt during baking creating tender layers you’ll love.
Step 4: Combine the Wet Ingredients
In a smaller bowl, whisk your heavy cream, egg, and vanilla together until fully combined. Pour this mixture gently over your flour mixture and stir it just until it comes together. Resist the urge to overmix—gentle handling keeps the scones tender and light.
Step 5: Fold in Fresh Strawberries
Here’s where your scones get that fruity pop: folding in the diced strawberries. Gently mix them in so they don’t break down and turn the dough soggy. The dough will feel a bit sticky, which is totally normal and what you want for moist, flavor-packed bites.
Step 6: Shape and Cut the Dough
Flour your surface lightly and turn out the dough. Press it down carefully into a circle about one inch thick—think rustic and inviting, not perfect. Slice the dough into eight wedges, like cutting a pizza, to prepare for baking.
Step 7: Prepare Scones for the Oven
Place your wedges on the lined baking sheet. Brush each scone with a little heavy cream to encourage a golden crust. For extra sparkle and crunch, sprinkle coarse sugar on top. This finishing touch gives them that irresistible bakery look.
Step 8: Bake Until Golden
Slide your scones into the preheated oven and bake for 15 to 18 minutes. Look for a lovely golden-brown color on top and ensure they are cooked through—you’ll smell the incredible aroma as a sign that the magic is happening inside your kitchen.
How to Serve Glazed Strawberry Shortcake Scones Recipe
Garnishes
Top these scones with a drizzle of the luscious glaze you’ve mixed from powdered sugar, heavy cream, vanilla, and a splash of lemon juice if you like it tangy. Fresh strawberry slices or a sprig of mint also add an elegant flair and a burst of freshness.
Side Dishes
Pair your scones with a cup of freshly brewed tea or rich coffee to balance the sweetness perfectly. For a more indulgent spread, serve with whipped cream or clotted cream and a bowl of fresh berries on the side for dipping.
Creative Ways to Present
Arrange the scones on a pretty tiered cake stand for a stunning brunch centerpiece. You can also serve them warm, split open and filled with a dollop of strawberry jam and cream cheese for a delightful twist on a classic treat.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might be rare!), store them in an airtight container at room temperature for up to two days to keep their tender crumb. For best texture, avoid refrigerating as it can dry them out.
Freezing
These scones freeze wonderfully. Wrap each scone individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. When ready, thaw at room temperature or warm gently before glazing.
Reheating
To bring your scones back to fresh-baked glory, reheat in a 350°F (175°C) oven for 5-7 minutes until warmed through and lightly crisp on the edges. Then, add that irresistible glaze for a freshly finished treat.
FAQs
Can I use frozen strawberries for this Glazed Strawberry Shortcake Scones Recipe?
Frozen strawberries can be used but make sure to thaw and drain them thoroughly to avoid excess moisture, which can make the dough soggy. Fresh strawberries do give the best texture.
What if I don’t have heavy cream?
You can substitute heavy cream with half-and-half or whole milk but expect the scones to be a bit less rich and tender. Heavy cream really helps with that flaky texture.
Can I make these scones vegan or dairy-free?
Yes! Substitute butter with vegan margarine and heavy cream with coconut cream or almond milk. Use a flax egg instead of a regular egg to keep the dough binding but the texture may vary slightly.
Is it okay to mix the dough by hand instead of a mixer?
Absolutely! This recipe benefits from gentle hand mixing to avoid overworking the dough, which helps keep the scones tender and flaky. It’s perfect for those who enjoy baking with their hands.
How sweet are these scones?
They have a balanced sweetness that highlights the strawberries and glaze without being overpowering. The sugar in the dough and glaze complements the fruit beautifully, but it’s not too sweet for breakfast or tea time.
Final Thoughts
There’s something truly special about the warmth of freshly baked scones filled with juicy strawberries and topped with a sweet glaze. This Glazed Strawberry Shortcake Scones Recipe is a treasure to keep in your recipe collection, perfect for those moments when you want to impress or simply indulge. Give it a try—you might just find yourself baking these over and over again, sharing them with friends, or sneaking bites straight from the oven. Happy baking!
Print
Glazed Strawberry Shortcake Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Glazed Strawberry Shortcake Scones are a delightful twist on the classic treat, featuring tender, flaky scones studded with fresh diced strawberries and topped with a sweet vanilla glaze. Perfect for breakfast, brunch, or an afternoon snack, these scones combine the rich buttery flavor with the freshness of strawberries and a hint of lemon in the glaze for a tangy finish.
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
Topping
- 1/4 cup coarse sugar (optional, for topping)
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 all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined, creating the base for your scones.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces throughout; this ensures flaky texture.
- 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 stir gently with a spatula until just combined. Avoid overmixing to keep scones tender.
- Fold in the Strawberries: Carefully fold the diced fresh strawberries into the dough, distributing them evenly without crushing the fruit. The dough will be slightly sticky due to the berries and wet ingredients.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Using a sharp knife or pizza cutter, slice the circle into 8 even wedges.
- Bake the Scones: Transfer the wedges onto the prepared baking sheet. Brush the tops lightly with heavy cream and, if desired, sprinkle with coarse sugar for added texture and sweetness.
- Bake: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the scones are golden brown on top and fully cooked through. Remove from oven and allow to cool slightly.
- Prepare the Glaze: While the scones bake, whisk together powdered sugar, heavy cream, vanilla extract, and lemon juice (if using) until smooth and pourable.
- Drizzle the Glaze: Once the scones have cooled slightly but are still warm, drizzle the glaze over the top to add a sweet finishing touch. Serve and enjoy.
Notes
- Be sure to keep your butter cold to achieve a flaky texture.
- Do not overmix the dough to avoid tough scones.
- Diced strawberries add moisture; handle gently to keep dough from becoming too wet.
- Coarse sugar on top adds a nice crunch and sparkle but can be omitted if preferred.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with a vegan butter alternative (note flavor and texture will vary).
- Glaze can be adjusted for sweetness by varying lemon juice quantity or omitting it for a sweeter glaze.
