Strawberry Shortcake Scones

Ingredients

Scones: 1 cup ROGERS FOODS Whole Wheat Flour
Scones: 1 cup ROGERS FOODS All Purpose Flour
Scones: 1/3 cup granulated sugar
Scones: 1 tbsp baking powder
Scones: 1/2 tsp salt
Scones: 1/2 cup cold butter, cubed
Scones: 1 cup fresh strawberries, diced
Scones: 3/4 cup whipping cream
Scones: 1 tsp vanilla extract
For Serving: 1 cup whipping cream, whipped
For Serving: 1 cup sliced strawberries
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RECIPE NOTES: Store baked scones in an airtight container for up to 2 days. Add whipped cream and strawberries just before serving.

Instructions

1.Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2.In a large bowl, whisk together both flours, sugar, baking powder, and salt.
3.Cut in cold butter until mixture resembles coarse crumbs.
4.Gently fold in diced strawberries.
5.Stir together whipping cream and vanilla. Add to dry ingredients and mix just until dough comes together.
6.Turn dough onto a lightly floured surface and shape into an 8-inch circle.
7.Cut into 8 wedges and place on prepared baking sheet.
8.Bake for 18 to 20 minutes or until golden.
9.Cool completely.
10.Split scones and fill with whipped cream and sliced strawberries before serving.

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