Recipe courtesy of Justin Chapple
Recipe courtesy of Justin Chapple
Watch how to make this recipe.
Strawberry Shortcake Scones
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- Level: Easy
- Total: 1 hr (plus cooling)
- Active: 30 min
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 233
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 49 mg
- Sodium
- 238 mg
- Level: Easy
- Total: 1 hr (plus cooling)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 233
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 49 mg
- Sodium
- 238 mg
Ingredients
Directions
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38m
Easy
CLASS
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Slice 1 cup of the strawberries and transfer to a small bowl. Add the lemon zest and mix well. Set aside.
- Halve or quarter the remaining strawberries and transfer to a medium bowl. Add 2 tablespoons of the sugar, the lemon juice and a pinch each of salt and pepper; mix well. Let stand until juicy, stirring occasionally.
- Meanwhile, in a liquid measuring cup or small bowl, whisk 1/2 cup of the heavy cream with the sour cream until just smooth. Set aside.
- In a large bowl, whisk the flour with the 1/4 cup sugar, the baking powder, baking soda, and 1/2 teaspoon salt. Working over the bowl, grate the butter on the large holes of a box grater. Gently toss the butter with the dry ingredients, then stir in the sliced strawberries. Pour in the cream mixture and stir together until evenly moistened.
- Scrape the mixture onto a work surface and fold a few times until the dough comes together, then pat into a 2-inch-thick rectangle. Using a knife or bench scraper, cut the dough into 6 equal scones. Transfer to the prepared baking sheet and sprinkle each scone with sugar. Bake until puffed and golden, about 30 minutes. Let cool.
- Meanwhile, in another large bowl, whip the remaining 3/4 cup heavy cream with a whisk or electric mixer until stiff. Split the scones horizontally and fill with the whipped cream and juicy strawberries.
