Strawberry Shortcake Scones

Products Used

Ingredients

*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.

Preheat oven to 375°F. Line a cookie sheet with parchment paper and set aside.
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.
Add 1 egg, vanilla, milk, and heavy cream. Pulse until dough forms into a ball.
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.
Slice into 6 equal triangles. Place on prepared cookie sheet, leaving space for spreading.
In a small bowl, whisk together 1 egg and water. Brush onto top of scones and sprinkle with turbinado sugar, if desired.
Bake for 20-22 minutes, until golden brown. Remove from oven and let cool for 10 minutes.
In a medium bowl, whisk together powdered sugar, milk and vanilla extract until smooth. Drizzle on top of scones and serve.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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