Strawberry Shortcake Scones

4.84 from 6 votes

Soft, buttery strawberry shortcake scones stuffed with fresh strawberries and topped with sugary streusel and vanilla glaze. Breakfast at its best!

Prep Time20 mins

Cook Time14 mins

Total Time34 mins

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 428kcal

Author: Lizzy T

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 1/2 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 11/4 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.
Glaze the top of the scones.