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
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
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.
