Strawberry Shortbread Scones with Fresh Berries
These buttery strawberry shortcake scones are full of fresh berries and finished with a sweet glaze and perfect for brunch, tea time, or dessert!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tbsp baking powder
- 3 tbsp granulated sugar
- 1/2 tsp fine sea salt
- 8 tbsp cold unsalted butter
- 3/4 cup buttermilk
- 1 cup chopped strawberries
Glaze
- 1 1/2 cup powdered sugar
- 4 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 tbsp heavy cream
Instructions
- Preheat the oven to 425 degrees F. Prep a light-metal cookie sheet by lining it with parchment paper.
- Add 2 1/4 cups all-purpose flour, 1 tbsp baking powder, 3 tbsp granulated sugar, and 1/2 tsp fine sea salt in a medium-sized mixing bowl. Mix until combined.
- Grate 8 tbsp of cold butter using a cheese shredder over the dry ingredients. Fold the ingredients together.
- Pour in 3/4 buttermilk and stir until combined. Fold in 1 cup of chopped strawberries.
- Roll out the dough on a lightly floured surface into a circle. Cut into eight even triangles (like slicing a pizza).
- Place the scones on the prepared cookie sheet and place them into the oven and bake for 12-14 minutes until lightly golden brown.
- Remove and allow to cool while you prepare the glaze.
Glaze
- In a small bowl whisk together 1 1/2 cup powdered sugar, 4 tbsp melted butter, 1 tsp of vanilla extract and 1 tbsp heavy cream. Whisk until smooth.
- Drizzle over the cooled shortbread and enjoy.
Nutrition
Calories: 412kcal Carbohydrates: 57g Protein: 5g Fat: 19g Saturated Fat: 12g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 50mg Sodium: 332mg Potassium: 104mg Fiber: 1g Sugar: 29g Vitamin A: 592IU Vitamin C: 11mg Calcium: 129mg Iron: 2mg