Strawberry Shortcake Scones
- kkottraba
- Jan 12
- 6 min read
Updated: Jan 31
Strawberries are my favorite fruit. I don't believe there is anything better than biting into a juicy, plump, red, ripe, strawberry. Well actually there may be...these strawberry shortcake scones! Light, crisp, and airy, with a sweet, sugary topping and a burst of rich strawberry flavor. Bakery approved!
The Anatomy Of A Properly Baked Scone
I am very picky about scones. There is nothing more disappointing then spending $6 on a scone at a coffee shop or bakery only to be left dissatisfied with the lack of flavor and texture.
A properly baked scone should have the following characteristics:
Golden Top
The top of the scone should be golden brown and fully baked, while still airy and flaky on the inside.
Even Rise
A good scone rises evenly, creating a slight dome or distinct layers if cut before baking. It should not spread outward like a cookie.
Crisp Edges
The edges should be slightly crisp but not overly hard. This happens when the dough is handled minimally, and the butter stays cold before baking. THE KEY IS VERY COLD BUTTER!
Light Texture Inside
The interior should be soft, tender, and slightly crumbly—not dense or gummy.
Flaky Layers
Depending on the method used to make scones, you might should see delicate, flaky layers.
Finish
These scones have a more smooth shiny finish because you will brush them with cream before sprinkling the sugar. Cream creates a golden top and provides an adhesive for the raw sugar to stick perfectly to the top!
Why You’ll Love Strawberry Cream Scones
Texture
With each bite you'll get the crisp outer crunch from the fat and yet a smooth softness on the inside from the strawberries and cream.
Aesthetics
These look so beautiful! The sugared top and hint of red from the fresh strawberries makes these aesthetically pleasing.
Versatile
Swap the fruit out with whatever is in season. Living in Montana, a personal favorite flavor combination of mine in the summer is fresh huckleberries and peaches. Absolutely delicious!
Ingredients You’ll Need Strawberry Shortcake Scones
3 cups of all purpose flour
4 tsp of baking powder
2 Tbsp of granulated sugar
1 tsp of salt
½ cup chopped strawberries
1 stick(8 tbsp) of frozen unsalted butter
2 eggs slightly beaten
2/3 cups of heavy cream
2 tbsp of heavy cream to brush on top of scones
1 tsp pure almond extract
2 Tbsp sugar in raw
For Icing
1 ½ cup of powdered sugar
1 tsp pure almond extract
2 tbsp of heavy cream
Step-by-Step Instructions For Strawberry Shortcake Scones
Preheat the Oven
Set your oven to 450°F and prepare a baking sheet with parchment paper.
Mix the Dry Ingredients
In a medium bowl, combine 3 cups of flour, 4 teaspoons of baking powder, 2 tablespoons of granulated sugar, and 1 teaspoon of salt. Stir with a spoon until well mixed.
Incorporate the Butter
Grate frozen butter (using the small side of a grater) directly into the dry ingredients. Gently stir to combine.
Add the Strawberries
Chop the strawberries into smaller pieces and press gently between a paper towel to soak up any excess moisture. Toss your strawberries into the dry mixture, ensuring they are well-coated in flour. This step prevents the strawberries from releasing excess juice and making the scones soggy.
Prepare the Wet Ingredients
In a separate bowl, whisk together 2 eggs, ⅔ cup of cream, and 1 teaspoon of almond extract until smooth.
Combine Wet and Dry Ingredients
Gradually pour the cream mixture into the dry ingredients, mixing until the dough forms rough crumbs.
Gently Knead and fold the Dough
Turn the mixture out onto a lightly floured surface and knead gently just until the dough comes together. Be careful not to overwork it. (CLICK HERE for more tips on kneading and folding for the best layers)
Shape and Cut
Form the dough into a 9-inch circle and cut it into 8 wedges, like a pie.
Prepare for Baking
Place the wedges onto the prepared baking sheet. Brush the tops lightly with 2 tablespoons of heavy cream using a pastry brush, then sprinkle with 2 tablespoons of raw sugar for added crunch.
Bake
Bake the scones in the preheated oven for 15-20 minutes, or until the bottoms are golden brown and the tops are just starting to brown.
Make the Icing: While the scones are baking, whisk together 1 ½ cups of powdered sugar, ½ teaspoon of almond extract, and 2 tablespoons of cream in a small bowl until smooth and creamy.
Cool and Glaze
Once the scones are out of the oven, let them cool for a few minutes, then transfer them to a cooling rack with parchment paper underneath. Drizzle the icing generously over the top of each scone.
Serve and Enjoy
Let the icing set slightly, then dig in and enjoy your delicious homemade scones!
Kneading and folding scone dough properly is key to achieving those beautiful, flaky, layers
1. Start with Cold Ingredients
Make sure your butter, cream, and any wet ingredients are cold to prevent the butter from melting too early. This helps create distinct layers as the butter steams during baking.
2. Lightly Flour Your Surface
Sprinkle a small amount of flour onto your work surface to prevent sticking, but don’t overdo it—too much flour can make the dough tough.
3. Bring the Dough Together
Turn the rough crumbs from your bowl onto the floured surface. Use your hands to gently press and shape the crumbs into a cohesive mass.
4. Use Gentle Pressure
Pat the dough into a rectangle about 1 inch thick. Avoid pressing too hard—you want to keep the dough light and airy.
5. Fold for Layers
To create layers:
Fold the dough into thirds, like folding a letter (one side over the center, then the other side on top).
Rotate the dough 90 degrees, gently pat it back into a rectangle, and repeat the folding process 1-2 more times.
6. Final Shaping
After the folds, pat the dough into the final desired shape, such as a circle or rectangle, depending on how you’ll cut the scones. Aim for a thickness of about 1 inch.
7. Avoid Overworking
Be careful not to knead or fold too many times. Overworking the dough will develop gluten, resulting in tougher, less flaky scones.
8. Cut Cleanly
Use a sharp knife or biscuit cutter to cut the scones. Press straight down without twisting to preserve the edges, allowing the scones to rise evenly.
These techniques help create the layered, tender texture that makes scones so irresistible. Would you like any additional tips?
Strawberry Shortcake Scone FAQ's
Can I make these cookies ahead of time?
Absolutely! You can bake these scones the day before an event and then warm them in the oven at 200 degrees fahrenheit for 10-15 minutes. If you do this, I recommend not adding the glaze until after you have warmed them. After you have cut the dough you can also freeze them on a parchment lined cookie sheet covered in plastic wrap.
Once frozen, remove from the cookie sheet and place them in an airtight container. They will keep for about 2 month if in an airtight container. When you are ready to bake them just place them on a parchment lined cookie sheet, brush them with the cream and dust them with sugar, then bake for 2-3 minutes longer then the recipe originally calls for.
How should I store Strawberry Shortcake Scones?
Once cooled, store the scones in an airtight container at room temperature for up to four days. For extended freshness, refrigerate them for an additional two days or freeze for up to one month. I recommend reheating these in a airfryer or oven at about 200 degrees fahrenheit for 10-15 minutes for the best flavor.
Serving Ideas For Strawberry Shortcake Scones?
Pair these scones with a glass of milk, orange juice, mimosa, or hot drink like cocoa or coffee.
Wrap them in decorative bags for thoughtful gifts or party favors.
Let’s Connect
I hope you enjoy these as much as I do! They are sure to become an all time favorite. Let me know how they turn out, and if you’re bringing them to a brunch or party, don’t forget to save one for yourself before they’re gone!
Have you tried this recipe? Share your experience in the comments below or tag me on social media. I LOVE seeing your creations! Don't forget to rate this recipe! Enjoy!
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