Strawberry Shortcake Scones

Course: Breakfast, Brunch, Snack

Cuisine: North American

Prep Time: 35

Cook Time: 10

Total Time: 45

Servings:

Calories: 343kcal

Author: Lord Byron's Kitchen

Glazed Strawberry Shortcake Scones have triple the strawberry flavour for the absolute most strawberry-esque scone ever! Packed with real strawberries, strawberry shortcake crumble, and strawberry extract, these are a tasty and delightful sweet treat!

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Ingredients

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

For the Glaze:

1 1/2 cups confectioner's sugar
2 tablespoons milk

Instructions

Preheat oven to 400 degrees. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
Add the flour, sugar, baking powder, and butter, to a mixing bowl. Use a hand-held mixer or stand mixer to beat the butter into the dry ingredients until the combined ingredients resemble course sand. Set aside.
Add 3/4 cup of the Strawberry Shortcake Crumbs and the chopped dried strawberries. Stir into the flour mixture with a spatula.
Next, in a separate bowl, whisk together the egg, milk, and both extracts.
Pour in the milk and egg mixture into the butter and flour mixture. Use a spatula to fold ingredients together. Don't overmix - the dough will form quite quickly and shouldn't be one complete, perfectly round ball of dough.
Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Next, sprinkle the top lightly with a little flour and push the dough down into a round shape about 1 inch thick.
Use a large knife to cut the dough into 8 wedges and transfer the wedges to the baking sheet with about an inch of space in between each wedge.
Bake for 10-12 minutes depending on your oven, until the top is just slightly golden in colour.
Remove from oven and transfer to a wire cooling rack immediately.
Once cooled, whisk together the confectioner's sugar and milk until smooth. Drizzle over the cooled scones and top with the remaining Strawberry Shortcake Crumbs.

Notes

You can use fresh strawberries in this scone recipe. Try to get as much moisture out of your fresh strawberries as possible. Wash them, discard the stem, and cut them into 1/4 inch slices. Lay the slices on a few layers of paper towel and top with another layer or two. Gently push on each slice so that the paper towel absorbs much of the moisture. Go ahead and chop them and add them to your scone recipe as indicated in the recipe card.

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