31 May 2018

Strawberry Shortcake Scones

Strawberries are in season around here and we stocked up! This is the first time we've made these scones and they are deeeeeelicious. Moist, fruity, sweet, easy enough for kids to make, and super satisfying!


2 cups flour
1 Tablespoon baking powder
3 Tablespoons sugar
1/2 teaspoon salt
6 Tablespoons chilled butter, cubed
12 strawberries, hulled and diced
3/4 cup half and half or milk (we used skim and they were still perfect)


2 cups powdered sugar
4 ounces cream cheese
2 Tablespoons half and half or milk
1/2 teaspoon vanilla

Preheat oven to 425F. Sift together the flour, baking powder, sugar and salt. Cut in butter until the flour mixture and butter resembles crumbs. Gently coat strawberries with flour mixture, then carefully fold in the half and half or milk until everything is evenly coated. Turn out dough onto floured surface and shape into a circle, about 1 inch thick. Cut into 8 to 12 triangles and place on a greased baking pan. Bake 14 to 18 minutes, or until scones are golden and baked through. Remove from pan and let cool ten minutes. Meanwhile, beat together the icing ingredients. Drizzle over the top and serve.
Thanks to Belly Full for the recipe inspiration!

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