Happy Tuesday, everyone! Today's recipe is one of my favorite type of dessert. a Strawberry Shortcake Scones that Consisting of shortcake scones made with sweet, ripe strawberries spooned between fluffy scone layers, drizzled with the berry juices and topped with sweetened whipped cream. to have a delicious summer!

Check your good local listings for pick-your-own strawberry farms and take your family on a beautiful adventure!

We’re still enjoying our fresh strawberries picked this weekend, so I just had to make at least one or two desserts.  For this recipe slice 4 cups of fresh strawberries and add 1/2 cup of sugar.  Toss the berries to coat and set aside to macerate for 10 minutes or until they create wonderful flavorful syrup.


You can buy strawberries from the stores? but let me give you a few tips for finding the best.

Look for strawberries with light colored seeds.

I advise you to buy local strawberries because they are fresh, thus better flavor. Don't buy strawberries from another country because they lose their freshness while traveling.

Buy red strawberries completely, don't buy white-headed strawberries, because they yield less flavor.


Strawberry Shortcake Scones

Ingredients:

For the scones:

  • 1 cup cold whole milk

  • 1/4 cup granulated sugar

  • 1 teaspoon kosher salt

  • 3 cups all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 12 tablespoons cold unsalted butter, divided

  • Turbinado or coarse sugar for topping

For the strawberries:

  • 4 cups sliced, fresh strawberries

  • 1/2 cup granulated sugar

For the whipped cream:

  • 1 cup cold whipping cream

  • 2 tablespoons powdered sugar
Instructions:

To prepare the scones:

1.     Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

2.     In a two-cup measure combine the milk, sugar, and salt. Whisk until dissolved. Set aside.

3.     In a large mixing bowl whisk together the flour and baking powder. Cut 10 tablespoons of the cold butter into 1/2" pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea-size pieces remain. Add the milk and stir with a fork until the dough starts to come together.

4.     Lightly flour a clean work surface and gently roll the dough out into a rectangle. With the long side of the dough facing you, cut the rectangle into three equal strips.

5.     Soften the remaining two tablespoons of butter in the microwave and using your fingers, spread the butter evenly over the surface of two of the strips of dough. Gently pick up one buttered strip and place it on top of another buttered strip. Place the non-buttered strip on top of the other two and sprinkle with turbinado sugar. Press the dough gently.

6.     Cut the scones with a 3" round cutter or into 8 even squares. If making round shortcake scones you will need to gather the scraps and press them together to make another round. It won't be as pretty as the other 7 but it still tastes perfect.

7.     Bake on the parchment lined baking sheet for 20 to 25 minutes or until lightly browned. Remove it to cool.


Let’s be a friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too.


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