Strawberry Scone Shortcakes Vanilla (Print View)

Buttery scones paired with juicy strawberries and creamy vanilla yogurt for a delightful treat.

# Components:

→ 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

# Preparation Steps:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
03 - Cut in the cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs.
04 - In a small bowl, whisk together heavy cream, egg, and vanilla extract until well combined.
05 - Pour the wet ingredients over the dry mixture and mix with a fork until just combined, being careful not to overwork the dough.
06 - Turn the dough onto a lightly floured surface and gently knead a few times. Pat into a 1-inch thick circular disc.
07 - Cut the dough into 8 equal wedges and arrange on the prepared baking sheet. Brush the tops with additional heavy cream.
08 - Bake for 16 to 18 minutes until the scones achieve a light golden brown color. Transfer to a wire rack to cool.
09 - While scones bake, toss sliced strawberries with sugar and lemon juice. Allow to stand for at least 10 minutes to release juices and develop flavor.
10 - In a bowl, whisk Greek yogurt with honey and vanilla extract until smooth and well combined.
11 - Split cooled scones in half horizontally. Layer bottom halves with vanilla yogurt cream, top with macerated strawberries, and cap with scone tops. Serve immediately.

# Expert Advice:

01 -
  • Scones are infinitely more forgiving than sponge cake, and they come together in about the time it takes to preheat your oven.
  • Greek yogurt gives you that creamy richness without feeling heavy or overly sweet, letting the strawberries actually shine.
  • You can have these assembled and on the table in under 40 minutes, making them perfect for unexpected company or a last-minute celebration.
02 -
  • The moment you brush those scone tops with cream, you're committing to baking them right then; don't let them sit around getting soggy, or they'll lose their delicate texture.
  • If your strawberries taste like nothing, no amount of sugar or lemon will save you, so choose berries that smell sweet and deep red all the way through, not pale and flavorless.
  • Don't split the scones until you're ready to assemble, or the insides will begin to dry out and lose that just-baked softness that makes this whole thing special.
03 -
  • If your kitchen is warm or your hands run hot, chill your mixing bowl and even your flour for a few minutes before starting; this tiny adjustment can make the difference between flaky scones and dense ones.
  • A serrated knife works far better for splitting warm scones than a straight blade, which tends to crush and tear the tender crumb.
  • Don't be afraid to taste the yogurt mixture and adjust the honey to your preference; some batches of yogurt are tangier than others, and there's no rule that says you can't make it your own.
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