Strawberry Shortcake Scones Recipe 465 Recipes

STRAWBERRY SHORTCAKE SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Slice 1 cup of the strawberries and transfer to a small bowl. Add the lemon zest and mix well. Set aside.
• Halve or quarter the remaining strawberries and transfer to a medium bowl. Add 2 tablespoons of the sugar, the lemon juice and a pinch each of salt and pepper; mix well. Let stand until juicy, stirring occasionally.
• Meanwhile, in a liquid measuring cup or small bowl, whisk 1/2 cup of the heavy cream with the sour cream until just smooth. Set aside.
• In a large bowl, whisk the flour with the 1/4 cup sugar, the baking powder, baking soda, and 1/2 teaspoon salt. Working over the bowl, grate the butter on the large holes of a box grater. Gently toss the butter with the dry ingredients, then stir in the sliced strawberries. Pour in the cream mixture and stir together until evenly moistened.
• Scrape the mixture onto a work surface and fold a few times until the dough comes together, then pat into a 2-inch-thick rectangle. Using a knife or bench scraper, cut the dough into 6 equal scones. Transfer to the prepared baking sheet and sprinkle each scone with sugar. Bake until puffed and golden, about 30 minutes. Let cool.
• Meanwhile, in another large bowl, whip the remaining 3/4 cup heavy cream with a whisk or electric mixer until stiff. Split the scones horizontally and fill with the whipped cream and juicy strawberries.

STRAWBERRY SHORTCAKE SCONES RECIPE - (4.6/5)

Steps:

• Clean and hull out the centers of the strawberries then dice in small pieces; pour out onto paper towels to drain. Blot top side dry as well. Prepare a floured work surface. Line a baking sheet with parchment paper. Preheat oven to 425° F. In a large mixing bowl, stir together the flour, baking powder, salt, and sugar. Add the cold cubed butter and shortening and cut it into flour mixture with a pastry cutter until it resembles crumbs. Add the strawberries and gently toss together to coat with the flour mixture. Add the Half and Half and gently fold together just until the dough comes together. Pour dough out onto the floured work surface. Sprinkle a little flour on top of the dough and gently pat out into a circle about 3/4" thick. DO NOT KNEAD! Using a pizza cutter or sharp knife, cut out 8 pie-shaped wedges as you would cut a pizza. (Clean the cutter or knife off with some flour, as needed) Transfer dough wedges to the lined baking sheet. Bake for 16-18 minutes. Place a piece of waxed paper, parchment paper, or foil underneath a wire cooling rack then transfer scones from the pan to the rack. Meanwhile, stir all the Glaze ingredients together until smooth and of semi-thick drizzling consistency, adding a little Half and Half at time until reached. Drizzle or spoon the Glaze over the scones as desired. (I piped it from a plastic baggie with corner snipped off.) Allow a few minutes for Glaze to set before serving.

STRAWBERRY SHORTCAKE SCONES

Steps:

• Preheat oven to 425F.
• Line baking sheet with parchment paper.
• SCONES:.
• L.
• In large mixing bowl, combine flour, baking powder, sugar and salt.
• Add butter and cut in with pastry blender (or hands) until mixture resembles crumbs.
• Toss in strawberries and coat lightly with flour.
• Add half and half and fold together gently until just begins to come together and form a soft dough. (Do not knead or over mix dough).
• Turn dough out onto floured surface and pat into a 1 inch thick rectangle.
• With sharp knife, cut rectangle into 6 squares, then cut squares on diagonal to form 12 traingles.
• Place scone on prepared baking sheet and bake 16-18 minutes or until cooked through and olden.
• Place sheet of parchment on work surface, then a cooling rack over top. Remove scones from pan to cooling rack. Cool about 10 minutes.
• GLAZE:.
• Make glaze by whisking together powdered sugar, vanilla and half and half until smooth. (if glaze too thick, add more cream. If to thin, add more powdered sugar.
• Generously drizzle scones with glaze. (Glaze will firm up when completely cool.

EARLINE CAUSEY'S SCONE-STYLE STRAWBERRY SHORTCAKE

Steps:

• In a large bowl, combine the strawberries and 1 tablespoon of sugar (plus more to taste) and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees. Sift the flour, baking powder, salt and 2 tablespoons of the sugar into a large bowl. In another bowl, combine the sour cream, shortening, egg, milk and baking soda. Add the liquid ingredients to the dry ingredients and stir until just combined.
• Turn the dough onto a lightly floured surface and knead gently until the dough just holds together. Roll or pat the dough to a circle about 1/2inch thick. In a cup, combine the lemon zest and remaining 2 tablespoons of sugar and sprinkle it over the circle. Cut the circle into 8 wedges and transfer them to a shiny, lightly greased baking sheet. Bake until lightly browned, about 15 minutes.
• Transfer the scones to a wire rack to cool slightly. When ready to serve, split the scones in half, top the bottom half with a generous serving of berries, cover with the top half and garnish with whipped cream.

FRESH STRAWBERRY SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place diced strawberries on paper towels to absorb liquid. Combine the cream with the vanilla extract in a small pitcher, and set aside.
• Whisk the flour, sugar, baking powder, salt, nutmeg, and lemon zest together in a mixing bowl. Cut the cold butter into chunks and add to the flour mixture. Use a pastry blender to cut in butter until mixture resembles coarse, pea-sized crumbs. Stir in strawberries, and gently toss ingredients. Make a hole in the middle of the flour mixture; pour cream mixture into the hole. Quickly stir dough together until just blended. Allow dough to rest 2 minutes.
• Turn dough out onto a lightly floured work surface; and knead until smooth and satiny, 4 to 5 minutes. Transfer dough to prepared baking sheet and pat into an 8-inch round. Use a serrated knife to cut the round into 8 wedge-shaped pieces. Separate wedges on the baking sheet, leaving at least 1/2 inch space between each.
• Bake in preheated oven until tops are light brown and crusty, 16 to 18 minutes. Transfer to a wire rack, and cool 20 minutes before serving.