Strawberry Scone Shortcakes Vanilla (Print Version)

Flaky scones paired with juicy strawberries and smooth vanilla yogurt create a fresh and tasty treat.

# What You'll Need:

→ For the Scones

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup heavy cream, plus more for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract

→ For the Strawberries

09 - 1 pound fresh strawberries, hulled and sliced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice

→ For the Vanilla Yogurt Cream

12 - 1 1/2 cups plain Greek yogurt
13 - 2 tablespoons honey or maple syrup
14 - 1 teaspoon vanilla extract

# Steps to Follow:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
04 - In a small bowl, whisk together heavy cream, egg, and vanilla extract. Pour over dry ingredients and mix with a fork until just combined.
05 - Turn dough onto a lightly floured surface and gently knead a few times. Pat into a 1-inch thick circle.
06 - Cut dough into 8 wedges and place on prepared baking sheet. Brush tops with additional cream.
07 - Bake for 16 to 18 minutes until golden brown. Cool on a wire rack.
08 - While scones bake, toss sliced strawberries with sugar and lemon juice. Let stand for at least 10 minutes.
09 - In a bowl, mix Greek yogurt with honey and vanilla extract until smooth.
10 - Split cooled scones in half horizontally. Spoon vanilla yogurt onto the bottom half, top with strawberries, and cover with scone tops. Serve immediately.

# Additional Tips::

01 -
  • These scones stay tender and buttery even when filled, unlike some shortcakes that turn rock-hard by the second bite.
  • Greek yogurt is tangy enough to balance the sweetness without feeling overly precious or heavy like traditional whipped cream.
  • The whole thing comes together faster than most desserts, so you actually want to make it on a regular Wednesday.
02 -
  • Do not skip the macerating step with the strawberries, because those ten minutes of sitting makes the difference between fruit that feels dry and fruit that tastes like syrup without any added sugar.
  • Cold butter is everything with scones, so if your kitchen is warm, freeze your butter and your bowl beforehand, and work quickly once you've mixed everything so the butter doesn't warm up and make your scones dense.
03 -
  • Make your scone dough the night before and refrigerate it, then cut and bake them fresh in the morning for that warm-from-the-oven experience with zero morning stress.
  • If you're doubling this recipe for a crowd, keep your second batch of dough cold in the fridge while the first batch bakes, which prevents the butter from warming up and compromising your texture.
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