Description
These Glazed Strawberry Shortcake Scones are tender, buttery, and bursting with fresh strawberry flavor. Perfectly balanced with a sweet vanilla glaze, they make an irresistible treat for breakfast, brunch, or afternoon tea. The flaky texture combined with the tangy glaze adds a delightful twist to the classic scone.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
Wet Ingredients and Add-ins
- 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
Glaze
- 1 cup powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional, for a tangy twist)
- 1/4 cup coarse sugar (for topping, optional)
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 the all-purpose flour, granulated sugar, baking powder, and salt until well combined to evenly distribute the leavening agents and seasoning.
- 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 small pea-sized pieces of butter; this will create flaky layers in the scones.
- Add Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this wet mixture into the dry ingredients and gently stir using a spatula until the dough just comes together, ensuring you don’t overmix which could lead to tough scones.
- Fold in the Strawberries: Carefully fold the diced fresh strawberries into the dough. The dough will be slightly sticky but do not overwork it to maintain tenderness and avoid crushing the berries.
- Shape the Dough: Turn the dough onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Using a sharp knife or pizza cutter, slice the circle into 8 even wedges to form scone shapes.
- Prepare for Baking: Place the scone wedges onto your prepared baking sheet. Brush the tops lightly with heavy cream for a golden finish and sprinkle with coarse sugar if desired, to add a sweet, crunchy topping.
- Bake the Scones: Bake in the preheated oven for 15 to 18 minutes or until the scones have risen, are golden brown on top, and cooked through (a toothpick inserted should come out clean).
- Make the Glaze and Serve: While the scones cool slightly, whisk together powdered sugar, heavy cream, vanilla extract, and optional fresh lemon juice until smooth. Drizzle the glaze over the warm scones before serving for added sweetness and flavor.
Notes
- Use cold butter and minimal mixing to ensure flaky, tender scones.
- Fresh strawberries add moisture—handle the dough gently to keep the texture light.
- Coarse sugar topping is optional but adds a nice crunch and sparkle.
- For a dairy-free version, substitute heavy cream with a plant-based cream alternative.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
