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Strawberry Shortcake Scones shown on white plate with clotted cream

Strawberry Shortcake Scones

These strawberry shortcake scones are the perfect addition to a summer brunch or at any time of year that fresh berries are available.
Course Brunch
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 large scones
Author Barry C. Parsons


  • 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


  1. 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.
  2. In a food processor, combine the flour, sugar, baking powder and salt.
  3. 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.
  4. Remove to a large bowl and toss in the strawberries.
  5. 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.
  6. 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.
  7. 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.
  8. 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.