Strawberry Shortcake Scones – tender flaky scones with fresh strawberries throughout and a dreamy glaze!
(Note: what are the odds I would write about mail service being 6 days a week, the night before the USPS decides to cancel mail service on Saturdays?)
Some things are just certain – death, taxes, mail delivery 6 days a week. And Trevor’s excitement over anything with strawberries.
While away from my computer, and my Pinterest screen left up, I heard with a squeal,”Mommy! Mommy! WHAT ARE THOOOSE????” coming back to see him pointing at these scones.
Up until a year ago, I had never eaten a decent scone, and couldn’t understand why everyone loved them so much. I thought they were dry and tasteless. And that’s because all the ones I had tried…were. Then sister Jen made some for a family get together. They were fantastic. And I fell in love.
These were my first attempt at homemade scones. I couldn’t believe how easy they were to make. And they reminded me of the ones from a year ago – flaky, tender, and full of flavor.
I feel an obsession coming on…
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
- 12 small strawberries, hulled and diced
- 3/4 cup half and half
- 3 cups powdered sugar
- 1/4 cup half and half
- 1/2 teaspoon vanilla
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
- Toss in strawberries and coat lightly with the flour mixture. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
- Turn dough out onto a floured surface and pat into a 1-inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
- Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
- In the meantime, make glaze by whisking together powdered sugar, vanilla, and half and half until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)
- Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!
adapted lightly from Alaska From Scratch