Strawberry Shortcake Scones

5 from 2 votes

Sweet, ripe strawberries spooned between fluffy scone layers, drizzled with the berry juices and topped with sweetened whipped cream - summer perfection!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: scones, shortcake, strawberry

Servings: scones

Calories: 544kcal

Author: Tricia

Ingredients

For the scones:

1 cup cold whole milk
¼ cup granulated sugar
1 teaspoon kosher salt
3 cups all-purpose flour
2 ½ teaspoons baking powder
12 tablespoons cold unsalted butter divided
Turbinado or coarse sugar for topping

For the strawberries:

4 cups fresh strawberries sliced
½ cup granulated sugar

For the whipped cream:

1 cup cold whipping cream
2 tablespoons powdered sugar

Instructions

To prepare the scones:

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a two cup measure combine the milk, sugar, and salt. Whisk until dissolved. Set aside.
In a large mixing bowl whisk together the flour and baking powder. Cut 10 tablespoons of the cold butter into ½" pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea size pieces remain. Add the milk and stir with a fork until the dough starts to come together.
Lightly flour a clean work surface and gently roll the dough out into a 24x10" rectangle. With the long side of the dough facing you, cut the rectangle into three equal strips (24 inches long and slightly more than 3 inches wide.)
Soften the remaining 2 tablespoons of butter in the microwave and using your fingers, spread the butter evenly over the surface of two of the strips of dough. Gently pick up one buttered strip and place it on top of another buttered strip. Place the non-buttered strip on top of the other two and sprinkle with turbinado sugar. Press the dough gently.
Cut the scones with a 3" round cutter or into 8 even squares. If making round shortcake scones you will need to gather the scraps and press them together to make another round. It won't be as pretty as the other 7 but it still tastes great.
Bake on the parchment lined baking sheet for 20 to 25 minutes or until lightly browned. Remove to a rack to cool.

To prepare the strawberries:

Toss the strawberries with sugar and set aside for about 10-15 minutes.

To prepare the whipped cream:

Beat the cream on high until very soft peaks form. Add the powdered sugar and beat until blended and soft creamy peaks are formed.
To serve, split the scones and layer with the strawberries and juices. Top with whipped cream and drizzle with more juice if desired.

Notes

Scone recipe adapted from Epicurious

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition