I have been itching to do some baking and scones keep coming to mind. We were camping a couple of 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 while sitting out in the great outdoors. Don’t you agree?
The scones are creamy, fluffy and bursting with flavor. Using a small amount of brown sugar added depth to the recipe, and who doesn’t love a little brown sugar sprinkled on their strawberries! The baked fruit creates a luscious jam with each bite. I guess you could say this recipe is perfect 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 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 any time of the day, and any day of the week.
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Strawberry Shortcake Scones
2 cups + 2 tablespoons all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
4 ounces unsalted butter – with at least 85% butterfat – cut into pieces
1 1/4 cup fresh strawberries, cut into small pieces
3/4 – 1 cup heavy cream
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 scones 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.