Thursday, September 26, 2013

Strawberry Shortcake Scones

Is summer really turning into fall already? I can hardly believe it, but with that thought in mind, I needed to feature some nice fresh fruit. These scones were nice and light and the strawberries stayed juicy. Try these out while it's still berry season!

Strawberry Shortcake Scones
Adapted from 'Fresh Fruit Scones' by Tim Porter and Farina Wong Kingsley 
You Need: (yield: 12 scones)
3 1/4 c. flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda

1/2 teaspoon salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
1/2-3/4 cup buttermilk
1 1/2 cups diced fresh strawberries
large egg, beaten
2 tablespoons whipping cream
2 tablespoons sugar

Whipped Cream
1 c. whipping cream
1. tbsp icing sugar
1. tsp vanilla

To Do:
1) Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl and stir with a whisk. Add the butter and cut it into the flour mixture with a pastry cutter. Add the buttermilk to the dough, mixing with your hands until the dough comes together. You can also use the Kitchenaid spatula attachment. 
2) In a separate bowl, tossed diced strawberries in about 2 tbsp. of the flour. Add the strawberries to the flour mixture, mixing with your hand or wooden spoon. Do not overmix.
3) Turn the dough onto a lightly floured work surface. Divide the dough in half and shape each piece into a circle about 2 in thick. Use a knife or pizza cutter to slice each circle into 6 even triangles. Line a baking sheet with parchment paper and place the scones on the pan. Refrigerate for 30 minutes.
4) Preheat the oven to 375°F. In a small bowl, whisk the egg and whipping cream together. Using a pastry brush, coat the top of each scone with the egg wash. Sprinkle with sugar and bake for 22 to 26 minutes, until a light golden brown. Don't be afraid to leave the scones in a minute or two longer, the juiciness of the fruit can add to baking time. Remove from the oven and transfer the scones to wire racks. 
5) Optional  - In a large bowl, beat cream until fluffy. Add vanilla and sugar and beat for 1 minute or until peaks form. Add whipped cream to cooled scones and enjoy!

I brought a half dozen of these to my grandma who loved them because they weren't overly sweet. These are great with tea, coffee or lemonade and enjoyed in the sunshine. You can try this recipe with other berries or juicy fruits, comment if you were inspired to do so!


  1. The basket looks real! Nice that you shared them with gramma.

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