Strawberry Shortcake Scones Recipes
STRAWBERRY SHORTCAKE
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g
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
With strawberries filling my garden found this recipe for scones with fresh strawberries and a yummy glaze.
Provided by Bonnie G 2
Categories Quick Breads
Time 38m
Yield 12 Scones, 12 serving(s)
Number Of Ingredients 8
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.
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