I found this recipe last year, and they are a family favorite now. Tim and I love them as well as my Mom and nephews. To have a recipe approved by a 10 year old and 12 year old is good stuff!
The recipe comes from the Belly Full blog.
A few notes for you:
1. I do not make the full amount of glaze. I think it is way too much. I use 1 cup of powdered sugar, 1 teaspoon vanilla, and I just gently add half and half to get to the consistency I want.
2. I have used 1% milk, and they have turned out just fine. I forget to get the half and half sometimes, so I use what I have.
3. The rolling out of the dough and cutting it into triangles did not happen for me. Instead, I use my large scoop from Pampered Chef. It usually makes around 15 scones.
4. Watch your scones when they bake. In my oven, they only take about 12 – 13 minutes.
Strawberry Shortcake Scones
2 cups all purpose flour
1 Tablespoon baking powder
3 Tablespoons sugar
1/2 teaspoon salt
6 Tablespoons chilled butter, cut into 1/4 inch squares
12 small strawberries, hulled and diced
3/4 cup half & half
3 cups powdered sugar
1/4 cup half & half
1/2 teaspoon vanilla
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, baking powder, sugar and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs. (I used a fork.)
Toss in strawberries, and coat lightly with the flour mixture. Add half & half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
Turn dough out onto a floured surface and pat into a 1 inch thick rectangle. With a sharp knife, cut the rectangle into 6 squares, then cut the squares on the diagonal to form 12 triangles. Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
Place a sheet of parchment paper on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
In the meantime, make glaze by whisking together powdered sugar, vanilla and half & half until smooth. If glaze is too thick, add a bit more half & half. If it is too thin, add more powdered sugar.
Generously drizzle scones with the glaze. Glaze will firm up when scones are completely cool.
Here is a link to the Pampered Chef large scoop:
I have all three sizes, and I use them a lot. If you get invited to a party and don’t know what to get, please do yourself a favor and order these! I use the medium for all of my cookie baking. The small scoop is perfect for your mini muffin pan. If you need a consultant referral, just let me know! I have a great one!