Strawberry Shortcake Scones Recipe

Name: Strawberry Shortcake Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Scones; 2 cups all-purpose flour; 1 tablespoon granulated sugar; 1/2 teaspoon salt; 6 tablespoons unsalted butter, chilled and cut into cubes; 12 small strawberries, diced; Glaze; 3 cups powdered sugar; 1/4 cup half-and-half; 1/2 teaspoon vanilla

Servings: persons

1
Preheat oven to 425F.
2
Line baking sheet with parchment paper.
3
SCONES:
4
L.
5
In large mixing bowl, combine flour, baking powder, sugar and salt.
6
Add butter and cut in with pastry blender (or hands) until mixture resembles crumbs.
7
Toss in strawberries and coat lightly with flour.
8
Add half and half and fold together gently until just begins to come together and form a soft dough. (Do not knead or over mix dough).
9
Turn dough out onto floured surface and pat into a 1 inch thick rectangle.
10
With sharp knife, cut rectangle into 6 squares, then cut squares on diagonal to form 12 traingles.
11
Place scone on prepared baking sheet and bake 16-18 minutes or until cooked through and olden.
12
Place sheet of parchment on work surface, then a cooling rack over top. Remove scones from pan to cooling rack. Cool about 10 minutes.
13
GLAZE:
14
Make glaze by whisking together powdered sugar, vanilla and half and half until smooth. (if glaze too thick, add more cream. If to thin, add more powdered sugar.
15
Generously drizzle scones with glaze. (Glaze will firm up when completely cool.

791

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Scones, 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1/2 teaspoon salt, and more.

Yes, Strawberry Shortcake Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Shortcake Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions