Recipe: Strawberry Shortcake Scones

After enjoying a delicious scone at a local cafe recently, I decided to try making them myself. I went to Pinterest to find the perfect recipe. After pinning a few, I decided to go with a summery strawberry recipe. I love berries.

Whenever you try something new you usually have some lessons learned for next time. Here are two of mine for this recipe:

  • The original recipe called for fresh strawberries. I used frozen which is fine but because frozen berries are more juicy I ended up needing to add extra flour as the dough was too sticky. Alternatively, I think I could have cut down on the amount of half and half.
  • They turned out too big. I find scones to be tasty but heavy and therefore I only need a smaller one to feel full. The original recipe said to cut the dough into eight wedges which is what I did. They turned out too large for my liking so next time I’ll cut them into more pieces.
Strawberry shortcake scones. These taste best warm. If they’ve cooled off, warm them up for a few seconds in the microwave. Enjoy! 


  • 3 cups flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 12 tbsp butter, cut in pieces
  • 1/2 tsp vanilla or almond extract
  • 1 cup half and half or cream
  • 2 cups (about 10-12) chopped strawberries
  • 2 cups icing sugar
  • 1/4 tsp vanilla or almond extract
  • milk, cream, or half and half to thin


Pre-heat 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.

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 due to the strawberries.

Turn the dough out onto a floured surface and form into a seven or eight inch flat round. Cut in half, then into eight triangles.

Arrange the scones onto a parchment lined baking sheet, two inches apart. Put 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. These can be served with or without the glaze.


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