Strawberry Shortcake Scones
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 233
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 49
- Sodium
- 238
- Total: 1 hr (plus cooling)
- Active: 30 min
Ingredients
1 pound strawberries, hulled
1/2 lemon, zested and juiced
1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
Kosher salt
Freshly ground black pepper (optional)
1 1/4 cups cold heavy cream
1/2 cup cold sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 stick (4 tablespoons) very cold unsalted butter
Directions
- 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.