Strawberry Shortcake Scones are buttery and golden, and studded with juicy, fresh strawberries. A drizzle of sweet vanilla cream glaze is the perfect finish!
I’ve always shied away from adding fresh strawberries to scones. I’ve thought about going there, for sure. But there was always something nagging at my brain, telling me the delicate berries would get smushed and ruin the tender texture of the scones to a gooey mess.
Well, now I’ve gone and done it.
And now I can recommend that you do, too.
Today I’m sharing a recipe for Strawberry Shortcake Scones. Enjoy the berry studded deliciousness!!
*Here are a few more recipes I’m loving right now: This Sour Cream Coffee Cake with Cinnamon Ripple is AMAZING. And these Blueberry Muffins with Crumble Topping are a longtime family favorite, a recipe from my grandma. For a little different biscuit, you can’t go wrong with these Lemon Cream Biscuits!
Strawberry Shortcake Scones Recipe
This strawberry scone recipe is from The Alaska From Scratch Cookbook by Maya Wilson, author of the blog Alaska From Scratch.
Maya lives on the Kenai Peninsula of Alaska. And to be completely forthright, the scenes that she shares from Alaska on social media were what initially beckoned me to follow her many years ago.
I’ve always been intrigued by the pristine grandeur of Alaska, almost as if it were a foreign land. So I have appreciated Maya’s sharing of this majestic state, making it accessible and real to us all. It is her back yard, after all.
Blake and I had the opportunity to get acquainted with Alaska on a Princess cruise a few years ago. We still say it’s one of most beautiful places we’ve ever seen.
Check out my posts on Alaska here, here, here, here, and here.
Of course, it didn’t take me long to figure out that Maya is more than just beautiful Alaskan scenery. She is also incredibly gifted in the kitchen. Her new book The Alaska From Scratch Cookbook brings both of these subjects together in such a fabulous way.
In this book, you’ll find stunning Alaskan scenery tucked between equally beautiful recipes that are completely approachable. It’s very much a story book that leaves you inspired for your next meal, be it breakfast, lunch, or dessert.
It took me awhile to decide which recipe to share with you from this new cookbook.
Maya dedicated one chapter in the book to showcasing Alaska’s bountiful seafood, which is totally up my alley. The Scallop Tostadas are calling me, as is the simple King Crab Avocado Toast.
Ahhhh, man, if you’ve ever had the pleasure of enjoying fresh king crab in Alaska, you know exactly how it can haunt you. I’ve never had crab so fresh and sweet and indulgent in all my life!
Fresh strawberry scones
But when it came down to it, Maya’s scones with fresh strawberries won out. I wanted to be convinced that fresh strawberries could indeed make a wonderful scone. The king crab avocado toast would have to wait.
These fresh strawberry scones are not kneaded at all, only gently folded to save those tender bites of berry. The result is imperfect perfection.
The scones themselves are just barely sweetened, so the simple vanilla cream glaze is a wonderful way to finish them.
I drizzled the glaze in big, droopy spoonfuls, mostly because I wanted those strawberry bites to fully announce their presence. But for those who prefer even more sweetness, the scone tops can be wholly dipped into the glaze. Either way, you’re totally winning.
You might also like my Lemon Rhubarb Scones with Vanilla Bean Glaze!
If you like this recipe, you might also like:
Whole Grain Banana Muffins from Recipe Girl, Strawberry Cream Cheese Pie from Give Recipe, Quick & Easy Cherry Cream Cheese Danishes from Country Cleaver, and No-Knead Cinnamon English Muffin Bread from Foodie with Family.
Pin these scones for later:
Strawberry Shortcake Scones
Ingredients
Strawberry Scones
- 12 average-sized strawberries, hulled
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 5 tablespoons chilled unsalted butter, cut into ¼" cubes
- ¾ cup half & half
Glaze
- 1½ cups powdered sugar
- 2 tablespoons half & half (use a bit more if needed)
- ½ teaspoon pure vanilla extract
Instructions
Strawberry Scones
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. Place a sheet of parchment paper on the counter work surface and set a cooling rack over it.
- Slice each strawberry into 8 pieces by first quartering the berry and then slicing each piece in half. You should have about 1⅓ cups of strawberry pieces. Set aside.
- In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut it in with a rigid pastry cutter until mixture resembles crumbs.
- Add strawberries to the flour/butter mixture and fold gently to evenly coat the berries, without crushing them.
- Drizzle half & half over everything, and fold gently until mixture just begins to come together. You should have soft, yet shaggy dough. If needed, sprinkle a bit more half & half over the dough to get it to come together. Do not knead or over-mix the dough, as this will cause the scones to become dense. Try to handle the dough as little as possible, to not smash the strawberries.
- Turn dough out onto a floured surface and pat into a 1" thick rectangle – the rectangle should be about 10" x 5" in size. With a sharp-edged stainless steel bench scraper or large sharp non-serrated knife, cut dough rectangle into 6 even squares. When cutting, press straight down with the bench scraper, then pull it straight back up. Do not saw or cut back and forth horizontally. Then cut each square on the diagonal, to equal 12 triangles.
- Place scones on prepared baking sheet, leaving at least 1" in between each scone. Bake for 14-16 minutes, or until baked through and golden. Remove scones from the pan to the cooling rack set over parchment paper. Let cool for 10 minutes.
Glaze
- In a medium bowl, whisk powdered sugar, half & half, and vanilla extract until smooth and slightly runny, adding a bit more half & half if needed. Either dip the top side of each scone wholly into the glaze – or use a spoon to drizzle glaze over the top of each scone. Allow the glaze to drip down the sides of the scones onto the parchment paper below the cooling rack. The glaze will firm up as the scones cool.
Notes
Nutrition Information:
I received a copy of The Alaska From Scratch Cookbook for my use and review. All opinions are 100% my own.
oh my, love these flavors and the texture of a scone instead of something like puff pastry, feels more healthy too, also like the strawberry chunks, thank you for this recipe
Thanks, Sabrina – I love those strawberry chunks too!
Would love to have one of these warm strawberry scones with you.
I’d love that, too. xo
hey girl- these scones look so amazing!
Hello Shawnna – thank you!
These look insanely delicious!!
Thanks, Lauren!
I am a sucker for ANY scone. But these? YEP. I NEED.
Those strawberry bites!!! Thanks, Taylor.