Strawberry Shortcake Scones

These great scones are inspired by my favorite summer barbeque dessert and were a collaborative effort with the kids for breakfast this morning. They were simply delicious and would be a fantastic at a weekend brunch. The thick cream is an absolute must on these!

I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.


In a food processor, combine:


3 cups flour


3/4 cup sugar


4 tsp baking powder


½ tsp salt


Cut in:


¾ cup very cold butter, cubed


Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Remove to a large bowl and toss in:


2 cups fresh strawberries, quartered


Mix together:


2 tbsp lemon juice

2 tsp vanilla extract


1 cup milk


Pour this over the surface of the dry mixture. Toss all together gently with a wooden only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy. Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.


Brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water. You can sprinkle the tops with turbinado sugar (or just plain sugar) if desired but this is, of course, optional.


Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. This recipe makes 8 large scones. Serve with thick cream.


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