Description
Delight in these homemade Strawberry Shortcake Scones, a perfect flaky and tender treat bursting with the sweet flavors of dried strawberries and strawberry extract. These scones are topped with a smooth confectioner’s sugar glaze and extra strawberry crumbs for an irresistible finish—ideal for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
Dough
- 1 2/3 cups all purpose flour
- 3 tablespoons salted butter, softened
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1 large egg
- 1/2 cup milk
- 1 teaspoon strawberry extract
- 2 teaspoons vanilla extract
- 1 cup Strawberry Shortcake Crumbs
- 1 cup dried strawberries, chopped
Glaze
- 1 1/2 cups confectioner’s sugar
- 2 tablespoons milk
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper and set it aside.
- Mix Dry Ingredients and Butter: In a mixing bowl, combine the flour, sugar, baking powder, and softened butter. Use a hand-held or stand mixer to beat the butter into the dry ingredients until the mixture resembles coarse sand. Set aside this mixture.
- Add Strawberry Crumbs and Dried Strawberries: Stir in 3/4 cup of the Strawberry Shortcake Crumbs along with the chopped dried strawberries into the flour and butter mixture using a spatula.
- Whisk Wet Ingredients: In a separate bowl, whisk together the egg, milk, strawberry extract, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the egg and milk mixture into the flour mixture. Gently fold with a spatula to combine. Be careful not to overmix—the dough will come together quickly but should not form a perfectly smooth ball.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Use your hands to gently bring the dough together into a mound. Lightly sprinkle flour on top and gently press the dough into a 1-inch thick round shape.
- Cut into Wedges: Using a large knife, cut the round dough into 8 equal wedges. Arrange them on the prepared baking sheet, leaving about an inch of space between each wedge.
- Bake the Scones: Bake in the preheated oven for 10-12 minutes, or until the tops are just lightly golden.
- Cool the Scones: Remove the scones from the oven and transfer them immediately to a wire cooling rack to cool completely.
- Prepare and Drizzle Glaze: Once cooled, whisk together the confectioner’s sugar and milk until smooth. Drizzle this glaze over the scones and then sprinkle the remaining Strawberry Shortcake Crumbs on top for garnish.
Notes
- Do not overmix the dough to ensure tender, flaky scones.
- Make sure to cool the scones fully before glazing to prevent the glaze from melting off.
- Use fresh or dried strawberries according to availability; dried strawberries provide concentrated flavor and texture.
- The Strawberry Shortcake Crumbs add a lovely crunch and sweetness—these can typically be found in specialty baking sections or can be homemade.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
