Description
Delightful strawberry shortcake scones perfect for brunch or a sweet afternoon snack.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla until just combined.
- Fold in the chopped strawberries.
- Turn the dough out onto a lightly floured surface and knead gently a few times, shaping it into a circle about 1 inch thick.
- Cut into wedges and place on a baking sheet.
- Brush the tops with the beaten egg.
- Bake for 15-20 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
For a lighter version, substitute half the heavy cream with yogurt. Scones freeze beautifully; just wrap them tightly in plastic wrap and then foil before placing them in the freezer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American