Strawberry Shortcake Scone
- Jennifer Hsiao
- Jul 8
- 2 min read
Watch video here:
Recipe:
Yields 8 scones
2 3/4 cups/360g All purpose flour
1 Tbs plus 1/2 tsp/18g baking powder
1/4 cup/60g sugar
1/2 tsp/1.5g kosher salt
1 1/2 stick/6oz cold unsalted butter, cut into pieces
1 cup/210g heavy cream
2 cups/ 300g strawberries, thinly sliced
1/4 cup/60g sugar
Vanilla bean glaze:
1 1/2 cup/180g powdered sugar
3 Tbs/36g milk
1/4 tsp vanilla bean paste
Tools needed:
A shallow baking dish, I use a 1/3 hotel pan here
Parchment paper
Digital scale
in a bowl combine all dry ingredients, add in the cold butter pieces a start working it onto the flour mixture with your hands until the butter pieces are very small. When the mixture is pressed it will hold together on its own
Pour in heavy cream and mix with a fork in 3 additions
Lined a shallow baking dish ( I’m using a 1/3 hotel pan which measures 12 3/4 inches x 6 7/8 inches )
with a pieces of parchment paper
Put half of the scone mixture on the bottom of the dish and flatten it out with your hands
Arrange the sliced strawberries evenly on top of the layer of scone dough, sprinkle with sugar then top it off with the remaining of the dough and again flatten with your hands. It is okay if the dough doesn’t cover the strawberries entirely
Freeze the scone for a couple hours until it is solid enough to slice
Meanwhile make vanilla bean glaze: whisk together powdered sugar, milk and vanilla bean paste. Set aside
Remove the scone from the baking dish by lifting the parchment paper, cut into 8 even pieces
10. Brush the top with cream and sprinkle with sanding sugar, bake in a pre-heated 350F oven for about 25 minutes or until golden brown
11. Let cool completely and drizzle with vanilla bean glaze and enjoy the best summer treat you’ll eat with a cup of coffee!
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