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Tender, flaky scones bursting with fresh strawberries and topped with a sweet glaze, capturing the nostalgic flavor of strawberry shortcake in a hand-held pastry perfect for breakfast or brunch.

Ingredients

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  • 2 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into tiny cubes
  • 10 small strawberries, hulled and finely diced
  • 3/4 cup half and half (cold)
  • 2 cups powdered sugar
  • 1/4 cup half and half
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Whisk together all-purpose flour, baking powder, granulated sugar, and salt in a large bowl.
  3. Cut chilled unsalted butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
  4. Toss hulled, finely diced strawberries in the flour mixture to lightly coat them, then fold into the dough mixture.
  5. Pour in cold half and half and fold gently until the dough just comes together, avoiding overmixing.
  6. Turn dough onto a lightly floured surface and pat into a 1-inch-thick round or rectangle; handle as little as possible, adding flour on top if sticky.
  7. Cut dough into 6 to 8 wedges or use a 2½–3-inch round cutter and place scones on prepared baking sheet spaced about 1–2 inches apart.
  8. Bake for 16–18 minutes until golden brown on top and centers are set.
  9. Transfer scones to a cooling rack over parchment and cool for about 10 minutes.
  10. Whisk powdered sugar, half and half, and vanilla extract until smooth; adjust glaze thickness as needed.
  11. Dip or drizzle the warm (not hot) scones in the glaze and let set before serving.

Notes

Keep ingredients cold to promote flaky scones: chilled butter, cold half and half, and if needed, chill dough before baking., Toss strawberries in flour before folding to prevent color bleeding and distribute evenly., Handle dough gently and minimally to avoid dense scones., Brush scone tops lightly with half and half before baking for a golden finish (optional)., Scones stay fresh at room temperature for about 1 day; refrigerate up to 3 days in airtight container., Freeze cooled, unglazed scones in freezer-safe bag for up to 2 months; thaw overnight in fridge and warm in oven before glazing., Dough can be prepared and shaped ahead, refrigerated overnight before baking., Adjust glaze consistency by adding powdered sugar or liquid as needed for desired thickness.

Nutrition

Find it online: https://cozyovenkitchen.com/strawberry-shortcake-scones/