I tried making scones one other time, many years ago, and it was a disaster, so I didn’t have high hopes but these turned out amazing. I have a lot more baking experience now so working with the shaggy dough wasn’t hard at all. These are a bit overbaked and I’d pull them out a couple of minutes earlier next time but even so they’re light, fluffy, and overall delicious.
Recipe in comments
by irecommendfire
12 Comments
This is the recipe I followed, except I swapped frozen raspberries for the strawberries, since that’s what I had on hand.
Strawberry Shortcake Scones
Ingredients
▢ 2 cups all-purpose flour, , spooned and leveled
▢ 1 tablespoon baking powder
▢ 3 tablespoons granulated sugar
▢ 1/2 teaspoon salt
▢ 6 tablespoons chilled unsalted butter, , cut into tiny cubes
▢ 10 small strawberries, , hulled and finely diced
▢ 3/4 cup half and half
FOR THE GLAZE
▢ 2 cups powdered sugar
▢ 1/4 cup half and half
▢ 1/2 teaspoon vanilla
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs. Toss in strawberries and coat lightly with the flour mixture.
3. Add half and half and fold together gently until the mixture just begins to come together and forms a soft dough. It will be wet. (Do not knead or over mix the dough.)
4. Turn dough out onto a floured surface and pat into a 1-inch thick rectangle or circle. (If dough is very sticky, sprinkle with just a hint of flour.)
5. Using a sharp knife, cut into 6 (or 8) triangles.
Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, and cooked through. (All ovens run differently.)
6. Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
7. In the meantime, make glaze by whisking together powdered sugar, vanilla, and half and half until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)
8. Gently dunk the tops of the scones in the glaze or drizzle over the top. (Glaze will firm up when scones are completely cool.) Eat and enjoy!
Looks amazing, LOVE the dish too!!
Scones are severely underrated in the US. They are so easy.
I can offer a few short tips that will make things easier.
Turn the dough out onto parchment on your baking pan and with floured hands press the dough into a round that is about ¾ an inch thick.
Using a metal bench scraper for this next step works for me because it gets into my flour canister neatly. Flour a knife, or bench scraper, and cut your round into neat triangles like a pizza. Dip the bench scraper each time.
Leave all of your cut scones as they sit. Lightly brush the top with some half and half, or I like to use a cinnamon/sugar shaker I have made up and dust the top.
Put the baking pan in the refrigerator or freezer depending on your space and time while you preheat your oven.
When it has preheated place your chilled scones in the oven.
I often make a double batch of the varieties of scones I make and when I put two in the freezer I only pull one out. The other sheet can be stacked in a freezer container to be broken apart and baked on demand, either pieces at a time, or as a while. The parchment separates the layers nicely.
I make cranberry walnut, chocolate chip, almond, blueberry lemon, and apple.
They are great alternatives to making muffins.
Based on your photo, I’d say you didn’t get the butter small enough. You probably have some big flaky pockets but the rest might be kinda dry (I’m thinking a lot of your butter melted out onto the baking sheet). Next time try frozen butter grated on a box grater.
Smitten kitchen has an amazing raspberry scone recipe! These look great 👍
OMG I am recovering from the Flu and nothing sounds good but THESE DO
They look great! I agree that we don’t appreciate scones enough, but I’ve loved them since the first time a tried one that a co-worker brought in that his wife made. My favorite flavors are apricot and raspberry scones. I’m saving your recipe to try.
Drooling! 🤭 That puddle of fresh glaze did me in. Thanks for sharing the recipe. If the look of your scones are anything to go buy – it’s a great one. Except – I can’t be bothered/have difficulty with dexterity issues – with the pish posh of cutting butter in, so I use the method – I believe it was Epicurious, published about 11 years ago. Works like a dream 😁 I sent the recipe to myself 👍
Sally’s Baking Addiction has a great recipe too!
I can tell you’re from North America by looking at your scones.
It looks great. Nice job
This sounds so silly, but I’ve never considered cutting my scones into points – I normally just use a cutter, but these look amazing and I really want to try the recipe