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Soft, buttery strawberry shortcake scones stuffed with fresh strawberries and topped with sugary streusel and vanilla glaze. Breakfast at its best!
Strawberry Shortcake Scones
There’s not going to be a lot of small talk today, friends. Today I’m getting right down to business, because these scones deserve all the time I have to write today. Attention is off of our daily grind nonsense stories and is right on these pretty little Strawberry Shortcake Scones.
Scones with Fresh Strawberries
We are always looking for new ways to use fresh strawberries during strawberry season. These scones take about 1 ½ cups of fresh strawberries. I’ve not tried the recipe with frozen strawberries, but if you do try it, I recommend defrosting the strawberries and draining them well before adding them to the batter.
How to Make Scones
The most important thing to remember is to keep your ingredients cold. Cold butter (you can even throw it in the freezer for a few minutes to help it to be as cold as possible), cold buttermilk, cold eggs and cold fruit. Get the picture? You can even put your bowl in the fridge for about 5 minutes before you start mixing the scones so that the cold bowl helps to keep the ingredients cold. Why are cold ingredients so important? You want that butter to remain cold so that it melts while baking and makes the inside fluffy soft. Simple as that.
The other simple hint is to be sure you don’t overmix the batter. Just until the dry is mixed with the wet. Too much mixing makes batter tough. And you don’t want tough scones.
Just as our strawberry shortcake recipe has streusel, we wanted to add streusel to the scones. Butter, flour and sugar mix together in sweet crumbles. The streusel gets baked into the top of the scones and give a sweet crunch to each bite.
2 1/4cupsall-purpose flourplus ½ cup for flouring the counter
1rounded teaspoonbaking soda
2rounded teaspoonscream of tartar
1/2cupplus 1 tablespoon cold salted butter
1 1/2cupschopped strawberries
1-2tablespoonsof milkif needed to thin glaze
Refrigerate a metal bowl for 5 minutes to get it cold.
Preheat the oven to 425 degrees.
In the refrigerated bowl, add the flour, baking soda, cream of tartar, sugar and salt. Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter, cut the butter in with the flour mixture until the butter is mostly mixed in. It is okay if there are small pieces of butter.
Make a well in the flour, in the center of the bowl. Add the egg and buttermilk to the well. Using a wooden spoon, mix the wet ingredients into the dry ingredients. Add the fruit and mix just until blended, being careful not to overmix.
Put about ½ cup of flour on the cupboard. Turn the dough out onto the floured counter. Turn it over so the floured side is up. Make a disk that is about 1¼ inches thick.
In a small bowl, combine the ingredients for the streusel. Cut the butter into the sugar and flour until it is coarse crumbs. Press this mixture on top of the disk
Use a knife to cut the disk into 8 triangles, as if you were cutting a pie. Place the scones on a greased cookie sheet, or a nonstick baking mat. Sprinkle any streusel that may have fallen off back on the top of the scones.
Bake immediately for 12-14 minutes. Allow the scones to cool for 10 minutes and prepare the glaze.
In a small bowl, melt the 3 tablespoons of butter. Add in the powdered sugar and vanilla. Mix well. If needed, add 1-2 tablespoons of milk in order to easily spoon the glaze over the scones.