Description
Delight in these tender and buttery Strawberry Shortcake Scones, perfectly layered with fresh macerated strawberries and luscious homemade whipped cream. This recipe offers a classic dessert with flaky, golden scones enhanced by fresh fruit and sweet whipped topping, ideal for breakfast, brunch, or a sweet snack.
Ingredients
Scale
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
- Preheat and prepare baking sheet: Preheat the oven to 375°F and line a baking sheet with parchment paper. Set it aside to use later.
- Mix wet ingredients for scones: In a two-cup measuring cup, combine the cold whole milk, granulated sugar, and kosher salt. Whisk until all the sugar is dissolved, then set aside.
- Prepare the dry mixture and cut in butter: In a large mixing bowl, whisk together the all-purpose flour and baking powder. Cut 10 tablespoons of cold unsalted butter into half-inch pieces, then add to the flour mixture. Use a pastry cutter to blend until pea-sized pieces remain.
- Combine wet and dry ingredients: Pour the milk mixture into the flour and butter mixture. Stir gently with a fork until the dough just starts to come together.
- Roll and cut the dough: Lightly flour a clean surface and roll the dough into a 24 by 10-inch rectangle. Facing the long side toward you, cut into three equal strips, each about 24 inches long and just over 3 inches wide.
- Layer with softened butter: Microwave the remaining 2 tablespoons of butter until softened. Spread the softened butter evenly over two of the dough strips. Layer one buttered strip on top of the other buttered strip, then place the non-buttered strip on top. Sprinkle turbinado sugar over the top and press gently.
- Cut scones and prepare for baking: Cut the layered dough into 3-inch rounds or into 8 even squares. Gather scraps to form an additional scone if desired. Place scones on the prepared baking sheet.
- Bake the scones: Bake for 25 minutes or until lightly golden brown. Remove from oven and cool on a wire rack.
- Prepare macerated strawberries: Toss the sliced strawberries with granulated sugar and let them sit for 15 minutes to release their juices.
- Make whipped cream: Using a mixer, beat the cold whipping cream on high speed until soft peaks form. Add powdered sugar and continue to beat until soft, creamy peaks form.
- Assemble and serve: Split the cooled scones and layer with the macerated strawberries along with their juices. Top with whipped cream and drizzle extra strawberry juice as desired. Serve immediately.
Notes
- For a flakier texture, keep butter and milk as cold as possible before mixing.
- Use a sharp 3-inch round cutter for neat scone shapes or cut into squares for rustic presentation.
- Leftover scones can be reheated gently in the oven to restore crispness.
- Whipped cream can be stabilized with a teaspoon of cornstarch or cream cheese for longer holding time if needed.
- Macerated strawberries can be substituted with other fresh berries or stone fruits as seasonal variations.
