Strawberry Shortcake Scones
Tender flaky scones with fresh strawberries throughout and a dreamy glaze!
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter , cut into 1/4-inch cubes
12 small strawberries , hulled and diced
3/4 cup half and half
For the glaze
3 cups powdered sugar
1/4 cup half and half
1/2 teaspoon vanilla
Directions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs. Toss in strawberries and coat lightly with the flour mixture.
- Add half and half and fold together gently until the mixture just begins to come together and forms a soft dough. (Do not knead or over mix the dough.)
- Turn dough out onto a floured surface and pat into a 1-inch thick rectangle. (If dough is very sticky, sprinkle with just a hint of flour.)
- With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles.
- Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
- Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
- For full directions please visit Strawberry Shortcake Scones @ bellyfull.net
