Strawberry Shortcake Scones
These strawberry shortcakes are served with freshly whipped cream on a base of homemade vanilla cream scones.
These strawberry shortcake scones are a charming twist on the classic dessert, pairing tender homemade vanilla cream scones with juicy sugared strawberries and fluffy whipped cream. The result is a beautiful treat that’s perfect for brunches, afternoon tea, or a spring and summer dessert.
The scones are slightly sweet and biscuit-like, made with cold butter and cream for rich flavor and a delicate crumb. Split them, layer with strawberries and cream, and enjoy shortcake in its coziest form.
What You’ll Like About This Dish
Soft, buttery scones. Rich and tender, they hold up perfectly to the fruit and cream.
Classic dessert, with a twist. A fun variation on traditional shortcake using scones instead of biscuits.
Perfect for gatherings. An easy but impressive dessert for showers, holidays, or summer weekends.
Ingredient Notes
- Strawberries: Use fresh, ripe berries and slice them thin for best flavor and texture.
- Granulated sugar: Macerates the strawberries and sweetens the scone dough.
- All-purpose flour: The structure for the scones—standard and reliable.
- Baking powder: Adds lift to create a soft, fluffy interior.
- Salt: Just a pinch enhances the sweet and buttery flavor.
- Butter: Use cold butter and cut it in for flaky texture.
- Egg: Helps bind the dough and enriches the flavor.
- Vanilla extract: Adds depth and aroma to both the scones and whipped cream.
- Heavy cream: Essential for richness in both the dough and the glaze.
- Powdered sugar: Lightly sweetens the whipped cream without graininess.
Steps to Make Strawberry Shortcake Scones
- Rinse, hull, and slice the strawberries; toss with sugar and refrigerate while you prepare the scones.
- Whisk the dry ingredients together in a bowl, then cut in cold butter until crumbly.
- Combine egg, vanilla, and cream; stir into the dry mixture just until a dough forms.
- Gently knead and shape the dough, then cut into triangles or rounds.
- Brush the tops with the egg and cream glaze and sprinkle with sugar, if desired.
- Bake until golden brown and allow to cool slightly.
- Whip the cream with powdered sugar until soft peaks form.
- Split the scones and layer with strawberries and whipped cream to serve.
Tips for the Best Strawberry Scones
- Use very cold butter for the flakiest scones—freeze it briefly if needed.
- Don’t overwork the dough; a light touch keeps scones tender.
- Brush with glaze and sprinkle with sparkling sugar for bakery-style tops.
- Macerate the strawberries up to a day ahead for juicier, more flavorful fruit.
- Split the scones just before serving to keep them from getting soggy.
Recipe Variations
- Use biscuits. Substitute homemade or store-bought cream biscuits for the scones.
- Try cake layers. Use pound cake or pancakes as the base instead of scones.
- Add liqueur. Splash strawberries with orange liqueur for an adult twist.
- Flavor the cream. Add 1 teaspoon of vanilla extract or a pinch of cinnamon to the whipped cream.
- Scone flavor twist. Mix lemon zest or almond extract into the scone dough.
Serving Suggestions
- Serve freshly assembled for the best texture and presentation.
- Add a few mint leaves or a dusting of powdered sugar for garnish.
- Pair with coffee, tea, or sparkling wine for an elegant finish.
- Make a shortcake bar with scones, berries, and toppings for a crowd.
How to Store Strawberry Shortcake Scones
Scones: Store cooled scones in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat briefly in the oven to refresh before serving.
Strawberries: Keep sliced, sugared strawberries in the fridge for up to 24 hours. For best results, sugar only what you need right before serving.
Whipped cream: Store in the refrigerator for up to 24 hours. Re-whip lightly if it softens.
Assembly: Wait to assemble until just before serving to prevent sogginess.
Strawberry Shortcake Scones
Ingredients
- 2 pints strawberries
- 1/4 cup granulated sugar
Scones
- 2 cups all-purpose flour, 9 ounces
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter, cold
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, or half-and-half
Glaze
- 1 large egg, lightly beaten
- 2 tablespoons heavy whipping cream , or half-and-half
Whipped Cream
- 1 cup heavy whipping cream
- 2 to 3 tablespoons powdered sugar
Instructions
- Rinse the strawberries; hull them and slice thinly. In a medium bowl, combine the sliced strawberries with 1/4 cup sugar. Cover and refrigerate.
- Heat oven to 375 F.
- Lightly grease a scone pan or baking sheet.
- In a mixing bowl, combine the flour, 1/3 cup of granulated sugar, baking powder, and salt; stir to blend. Cut in butter with a pastry blender or fingers until the mixture is similar to coarse crumbs.
- In another bowl, whisk 1 egg with vanilla and 1/2 cup cream.
- Stir the cream mixture into the flour mixture just until combined.
- On a floured surface, knead the dough a few times. Pat the dough into the scone pan or pat into a circle and cut into biscuits or triangles.
- For the glaze, whisk 1 egg with 2 tablespoons of cream.
- Place dough triangles in the scone pan or place cut-outs on the baking sheet; brush scones with the glaze mixture. If desired, top with a large-grain decorating sugar.
- Bake for 15 to 18 minutes, or until lightly browned.
- Meanwhile, beat the 1 cup of heavy cream until the cream begins to stiffen; beat in powdered sugar until the mixture holds peaks.
- Split the scones in half horizontally; spoon strawberries over the bottom. Put the top of the scone on the strawberries and top with whipped cream and a few strawberry slices.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
