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Strawberry Shortcake Scones
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Strawberry Shortcake Scones
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Strawberry Shortcake Scones are perfectly tender scones stuffed with fresh juicy strawberries and drizzled with a vanilla cream icing. Serve for breakfast or afternoon tea with a cup of coffee. Perfect for bridal, wedding or baby showers too. 

Prep time
Bake/Cook time
0:20 to 0:22
6 scones
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Strawberry Shortcake Scones
Extra Fine Granulated Sugar
Gold ’N Natural Turbinado Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:20 to 0:22
Yield :
6 scones


Vanilla Cream Icing

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F.  Line a cookie sheet with parchment paper and set aside.
  2. In food processor, pulse flour, sugar, baking powder, salt, and baking soda together. Add cubed butter and pulse until little crumbles form, about 45 seconds.
  3. Add 1 egg, vanilla, milk, and heavy cream. Pulse until dough forms into a ball.
  4. Sprinkle a little flour onto parchment paper and place dough in center. Work with hands to add strawberries to dough and form into round 8-inch round disc.
  5. Slice into 6 equal triangles. Place on prepared cookie sheet, leaving space for spreading.
  6. In a small bowl, whisk together 1 egg and water. Brush onto top of scones and sprinkle with turbinado sugar, if desired.
  7.  Bake for 20-22 minutes, until golden brown. Remove from oven and let cool for 10 minutes.
  8. In a medium bowl, whisk together powdered sugar, milk and vanilla extract until smooth. Drizzle on top of scones and serve.


Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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