Written By: Rachel Gnagy
That was my first reaction when I saw this recipe on Pinterest. Strawberry Shortcake… in a scone?! How amazing does that sound? I love strawberries (I’ve been known to eat an entire carton in one sitting by myself. At least they’re healthy!). And I love scones. So I decided this was a recipe I HAD to try.
You will need:
2 cups of all-purpose flour
1 Tablespoon of baking powder
3 Tablespoons of sugar
1/2 teaspoon of salt
5 Tablespoons of chilled butter, cut into cubes
1 cup of half and half cream (part of it will be for the glaze)
3 cups of powdered sugar
1/2 teaspoon of vanilla
Preheat your oven to 425 degrees. I used a baking stone for my scones but if you’re using a regular baking sheet, you should line it with parchment paper or a baking mat.
Wash the strawberries, then cut the tops off and slice. I sliced mine into six or seven pieces each.
In a bowl, combine flour, baking powder, sugar and salt. Add the cubes of butter and cut in with a pastry blender until your arm is about to fall off – I mean, until the mixture looks like crumbs. I’ve heard other bakers say that they use their food processor to cut in butter. I don’t have one, so I can’t vouch for that technique – but it might be worth a try instead of using a pastry blender!
Add the strawberries to the mix and stir lightly, just until the strawberries are coated with the flour mixture. Add 3/4 cup of the half and half and fold the mixture carefully just until a soft dough is formed. Don’t overmix or knead the dough – you want your scones to be light and airy, not dense. Add a little more cream if you need to.
Turn dough out onto a floured cutting board and form into a 1-inch thick rectangle. Take a sharp knife and cut the rectangle into six squares. Then cut each of those squares in half diagonally to form two scones.
My scones were a pretty generous size. You can cut the pieces smaller if you would like to have smaller scones.
Place scones onto your baking stone or baking sheet and bake until they are golden brown on top, about 17-18 minutes. They looked SO pretty when they came out of the oven that I could hardly restrain myself from taste-testing one right away. Take the scones off the pan and put them on a cooling rack. Let them cool for 10 minutes or so.
Mix the glaze together by combining the powdered sugar, remaining 1/4 cup of half and half, and the vanilla. Whisk together until smooth. Add a touch more cream if it’s too thick, or add a touch more powdered sugar if it’s too thin.
Taking the scones by the bottom, dip them top side down into the glaze. Put it back on the cooling rack so the glaze can drip down the sides. I probably should have made my glaze a bit thinner – there was a little too much glaze for my taste. The next time I make these, I might just drizzle the glaze over the scones instead of dipping them.
Overall, I loved this recipe. It takes one of my favorite desserts and turns it into a beautiful pastry. Enjoy!