I have been itching to do a little baking, and these scones keep coming to mind every time. We are out camping for a couple nights this week, and while we usually enjoy eggs or griddle cakes when out, I thought these Strawberry Shortcake Scones would be great alongside a cup of coffee and breakfast sausage. Don’t you agree? Let me talk scone for a bit … Each scone is creamy, fluffy and bursting with flavor. Using brown sugar adds a bit of depth to the recipe, and who doesn’t love a little brown sugar sprinkled on their strawberries! The baked fruit creates a sort of luscious jam with each bite. I guess you could say this recipe is pure perfection with each bite.
I was first inspired by this recipe when I started dreaming of fluffy berry shortcakes smothered with whipped cream during a farmer’s market run. While, I am not one to pass up dessert, something about a traditional strawberry shortcake kind of doesn’t do it for me. I definitely do not like the little packets of spongy cakes sold next to the berries. As well, most biscuit shortcakes tend to be dry and puck like. Or even to large as a dessert option. To be honest, I just haven’t perfected the recipe, nor have I tried one that I thought was the bomb.
Long story short, I decided to bake a little breakfast instead of dessert. Hence, the birth of this killer scone, and if you will allow me to brag a bit, I do make a pretty killer scone, and I knew the addition of diced strawberries and cream would be outstanding. I am a firm believer that the key to a great scone is in the butter you use, as well as as the heavy cream. I always use Kerry Gold butter when baking my scones. I am not sure why, but their butter takes my scones from good to outstanding or in this case berrylicious. As well, I splurge and use the best heavy (and organic) cream I can find as it makes the scones lighter and more flavorful.
You don’t have to wait for a camping adventure to make this recipe, they are great anytime of the day, and any day of the week.
Recipe: Strawberry Shortcake Scones
- 2 cups + 2 tablespoons all purpose flour
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons kerry gold butter
- 1 1/4 cup fresh strawberries, cut into small pieces
- 3/4 – 1 cup heavy cream
- 1 egg
- Preheat oven to 425.
- Line baking sheet with parchment paper.
- In a large mixing bowl sift together the flour, brown sugar, baking powder and salt.
- Using a pastry cutter mix in the butter until crumbly.
- Add the strawberries, and lightly toss using your hands.
- Add 3/4 cup of heavy cream, and gently mix using your hands. You may need to add a little more cream (remaining 1/4 cup) to bring the dough together.
- On a lightly floured surface, pat the dough into a circle, about 3/4″ thick.
- Using a knife cut the dough into triangles. I make 8 but you can make them a bit smaller or larger. Place on the parchment paper lined baking sheet.
- Make an egg wash with the egg and the water.
- Using a pastry brush, lightly brush the tops of the sones with the egg wash, and then sprinkle a little sugar on each top.
- Bake for 25 – 30 minutes, until the scows are golden brown on their tops.
- Remove from the oven. Let cool for 5 minutes, then place on a cooling rack to cool until ready to enjoy.