These strawberry shortcake scones with berry chunks baked in are a perfect addition to a summer brunch or any time of year that fresh berries are available.
These great scones are inspired by my favourite Summer BBQ Dessert Strawberry Shortcake and were a collaborative effort with the kids for breakfast this morning. They were simply delicious and would be a fantastic at a weekend brunch.
The thick cream is an absolute must on these! Learn how to make your own clotted cream for any type of scones in my post, How to Make Clotted Cream.
Like this Strawberry Shortcake Scones recipe?
To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.
For even more delicious ideas for scones, we have put them together into one amazing collection of our 25 Best Scone Recipes.
- 3 cups flour
- 3/4 cup sugar
- 4 tsp baking powder
- ½ tsp salt
- ¾ cup very cold butter cubed
- 2 cups fresh strawberries quartered
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 1 cup milk
I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
In a food processor, combine the flour, sugar, baking powder and salt.
Cut in the butter by pulse processing it until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
Remove to a large bowl and toss in the strawberries.
Mix together the lemon juice, vanilla extract and milk. Pour this over the surface of the dry mixture. Toss all together gently with a wooden only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
Brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar (or just plain sugar) if desired but this is, of course, optional.
Bake at 375 degrees F for 20-25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones. Serve with thick cream.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.