Description
Delight in these Glazed Strawberry Shortcake Scones, featuring a tender, buttery dough studded with fresh strawberries and topped with a sweet vanilla glaze. Perfect for breakfast or afternoon tea, these scones combine classic shortcake flavors with a delightful sugary glaze for an irresistible treat.
Ingredients
Scale
Scones
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 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
- 1/4 cup coarse sugar (for topping, optional)
Glaze
- 1 cup powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1 tbsp fresh lemon juice (optional, for a tangy twist)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and aid in easy cleanup.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining for flakiness.
- Mix Wet Ingredients: In a separate small bowl, whisk the heavy cream, large egg, and vanilla extract together until combined.
- Incorporate Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing to keep the scones tender.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the dough, being careful not to break them up too much; the dough will be slightly sticky.
- Shape and Cut Dough: Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick circle. Using a sharp knife or pizza cutter, cut into 8 equal wedges.
- Prepare for Baking: Transfer the wedges onto the prepared baking sheet. Brush the tops lightly with heavy cream and sprinkle with coarse sugar if using for a crunchy topping.
- Bake the Scones: Bake in the preheated oven for 15–18 minutes or until the scones are golden brown and cooked through.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, heavy cream, vanilla extract, and lemon juice if using, adjusting the consistency by adding more cream or powdered sugar as needed.
- Glaze the Scones: After the scones have cooled completely, drizzle the glaze generously over each one.
- Serve: Allow the glaze to set for a few minutes. Serve your glazed strawberry shortcake scones fresh and enjoy!
Notes
- Use cold butter to achieve flaky texture in scones.
- Handle the dough gently and avoid overmixing to keep scones tender.
- Fresh strawberries add the best flavor; dried or frozen may alter texture and taste.
- The lemon juice in the glaze is optional but adds a nice tangy contrast.
- Coarse sugar on top creates a delightful crunch but is optional.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
