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Strawberry Shortcake Scones are the ultimate breakfast treat, with tons of juicy fresh strawberries tucked inside a flaky tender pastry. These pretty strawberry scones will be a guaranteed hit for a Mother's Day or Easter brunch.


makes 8 scones

Total time

0 minutes




  • 3 cups all purpose flour, measured with the fluff, scoop and level method
  • ½ cup sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 12 tbsp unsalted butter (cut in pieces)
  • ½ tsp vanilla or almond extract
  • 1 cup half and half or cream
  • 2 cups (about 10-12) chopped strawberries
  • icing
  • 2 cups confectioner's sugar
  • ¼ tsp vanilla or almond extract (optional)
  • milk, cream, or half and half to thin


  1. set oven to 400F
  2. Put flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor and pulse to combine.
  3. Add the butter pieces and pulse about 30 times to incorporate it, the mixture will be crumbly.
  4. Remove the mixture to a large mixing bowl and add the strawberries. Toss to combine.
  5. Mix the half and half with the extract and drizzle it into the bowl, mixing just until the dough comes together. It will be sticky and a little unwieldy due to the strawberries.
  6. Turn the dough out onto a floured surface and form into a 7 or 8 inch flat round. Cut in half, then into 8 triangles.
  7. Arrange the scones onto a parchment lined baking sheet, 2 inches apart. Put the tray in the refrigerator while you clean up.
  8. Bake for about 20-25 minutes, until the scones are golden. Cool on a rack before glazing.
  9. To make the glaze, mix the sugar with enough milk to make a spreadable glaze. Add the extract if desired.
  10. View the recipe instructions at The View From the Great Island

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