Strawberry Shortcake Scones


  • 3 Cups Flour
  • 3/4 Cup Sugar
  • 4 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 3/4 Cup Cold Butter Cubed
  • 2 Cups Fresh Cut Strawberries
  • 2 Tbsp Lemon Juice
  • 2 Tsp Vanilla Extract
  • 1 Cup Milk



  1. Combine flour, sugar, baking powder and salt.
  2. Cut in butter to pea sized pieces. Do NOT overmix!
  3. Toss in strawberries
  4. Mix together lemon juice, vanilla and milk.
  5. Pour this over the surface of the dry mixture. Toss all together gently with a fork 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.
  6. Roll to 1 inch thickness and cut out scones with biscuit cutter and place on parchment lined baking sheet.
  7. 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.
  8. 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.

Optional: Serve with thick cream.



Comments are closed.