strawberry shortcake scones

Name: Strawberry Shortcake Scones
Cook time: 25 min
Yield: 8
Cuisine: American
Ingredients: 3 cup(s) all purpose flour, measured with the fluff, scoop and level method; 1/2 cup(s) sugar; 1 tablespoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 12 tablespoon(s) unsalted butter, cut in pieces; 1/2 teaspoon(s) vanilla or almond extract; 1 cup(s) half and half or cream; 2 cup(s) (about 10-12) chopped strawberries; ICING; 2 cup(s) confectioner's sugar; 1/4 teaspoon(s) vanilla or almond extract (optional); - milk, cream, or half and half to thin

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://theviewfromgreatisland.com/strawberry-shortcake-scones/

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yield 8 serving(s)

cook time 25 Min

method Bake

Ingredients For strawberry shortcake scones

3 c

all purpose flour, measured with the fluff, scoop and level method
1/2 c

sugar
1 Tbsp

baking powder
1/2 tsp

baking soda
1/2 tsp

salt
12 Tbsp

unsalted butter, cut in pieces
1/2 tsp

vanilla or almond extract
1 c

half and half or cream
2 c

(about 10-12) chopped strawberries
ICING
2 c

confectioner's sugar
1/4 tsp

vanilla or almond extract (optional)
milk, cream, or half and half to thin

How To Make strawberry shortcake scones

1
Set oven to 400F. Put flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor and pulse to combine. Add the butter pieces and pulse about 30 times to incorporate it, the mixture will be crumbly. Remove the mixture to a large mixing bowl and add the strawberries. Toss to combine.

2
Mix the half and half with the extract and drizzle it into the bowl, mixing just until the dough comes together. It will be sticky and a little unwieldy due to the strawberries. Turn the dough out onto a floured surface and form into a 7 or 8 inch flat round. Cut in half, then into 8 triangles.
3
Arrange the scones onto a parchment lined baking sheet, 2 inches apart. Put the tray in the refrigerator while you clean up. Bake for about 20-25 minutes, until the scones are golden. Cool on a rack before glazing. To make the glaze, mix the sugar with enough milk to make a spreadable glaze. Add the extract if desired.
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