These Homemade Strawberry Shortcake Scones are flaky, tender, and filled with fresh strawberries. If that isn’t enough to draw you in, the scones are drizzled with a sweet and creamy glaze.
Welcome to this month’s Food Fight! Fantastical Food Fight is a group of bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional recipe from a cookbook, a blog, or the blogger’s own creation. Last month I made these delicious Homemade Carrot Cupcakes and this month the theme is Strawberry Shortcake! I’m baking up some sweet Strawberry Shortcake Scones that are perfect to eat with or without a cup of coffee. You can see the other blogger’s creations at the end of this post.
It’s the first part of strawberry season in my area and I tend to buy a lot of the sweet berries, more than I can possibly eat before they turn bad. I now freeze them to use in smoothies, pies, and to make a glaze for cakes or to pour over pancakes. That being said, there is nothing better than sitting down with a bowl of fresh strawberries and just eating them one after another.
I wanted to bake something with them this time, so I saved a few to bake into these scrumptious strawberry shortcake scones. The dough comes together quickly but be sure your butter is VERY cold, this is the key to the tender and flaky scones. Once the scones are cooled, I drizzled a creamy vanilla glaze over them. Perfection!
[clickToTweet tweet=”These Strawberry Shortcake Scones are flaky, tender, and filled with fresh strawberries and drizzled with a sweet and creamy glaze. #strawberries #scones #baking #biscuits #fantasticalfoodfight #breakfast #snack” quote=”Homemade Strawberry Shortcake Scones are the perfect treat in the morning or afternoon!”]
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- 2 cups flour
- 1 tbsp baking powder
- 3 tbsp sugar
- ½ tsp salt
- 6 tbsp VERY COLD butter, cut into ¼-inch cubes
- 1 cup diced strawberries
- ¾ cup half and half cream
- 2 ½ cups powdered sugar
- ¼ cup half and half cream
- ½ tsp vanilla
- Preheat oven to 425 degrees. Prepare a baking sheet by lining it with parchment paper
- In a large mixing bowl, combine flour, baking powder, sugar, and salt; whisk lightly.
- Add butter and cut in with a pastry blender, two knives, or your hands until mixture resembles pea-sized crumbs.
- Add in the strawberries and coat lightly with the flour mixture.
- Add half and half to mixture; fold together gently until the mixture just begins to come together and form a soft dough. Try not to over knead the dough.
- Turn dough out onto a lightly floured surface and pat into a 1-inch thick rectangle. Using a pizza cutter or sharp knife, cut the rectangle into 6 squares, then cut the squares diagonally to form 12 triangles.
- Place scones on prepared baking sheet and bake 16-18 minutes, or until scones are cooked through and golden brown.
- To keep your counter clean, place a sheet of parchment down under a cooling rack. Remove scones from pan to cooling rack. Cool about 15 minutes before glazing.
- To make glaze, whisk together powdered sugar, vanilla, and half and half until smooth. If your glaze is too thick, add a little more cream. If it’s too thin, increase the powdered sugar by the ¼ cup or less until the desired consistency is achieved. You want the glaze to be thick yet pourable.
- When scones are cooled, drizzle the glaze over them. Glaze will firm up when scones are completely cool.
- Recipe adapted from Alaska from Scratch
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