Strawberry Shortcake Scones
The View From the Great Island
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.
- 3 cups all purpose flour, measured with the fluff, scoop and level method
- 0.5 cup sugar
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 12 tbsp unsalted butter (cut in pieces)
- 0.5 tsp vanilla or almond extract
- 1 cup half and half or cream
- 2 cups (about 10-12) chopped strawberries
- 2 cups confectioner's sugar
- 0.25 tsp vanilla or almond extract (optional)
- milk, cream, or half and half to thin
- set oven to 400F
- Put flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor and pulse to combine.
- Add the butter pieces and pulse about 30 times to incorporate it, the mixture will be crumbly.
- Remove the mixture to a large mixing bowl and add the strawberries. Toss to combine.
- 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.
- 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.
- Arrange the scones onto a parchment lined baking sheet, 2 inches apart. Put the tray in the refrigerator while you clean up.
- Bake for about 20-25 minutes, until the scones are golden. Cool on a rack before glazing.
- To make the glaze, mix the sugar with enough milk to make a spreadable glaze. Add the extract if desired.