Strawberry Shortcake Scones with Whipped Vanilla Butter


  • 4 cups AP flour
  • 1/2 cup sugar
  • 2 TBS baking powder
  • 1 tsp salt
  • 3 sticks cold, shredded butter
  • 1 cup cold heavy cream
  • 4 eggs, at room temperature
  • 1 tsp vanilla
  • 1 tsp grated lemon or orange zest
  • 1 cup diced strawberries
  • 1 egg yolk and 1 TBS water*
  • Whipped Vanilla Butter
  • 1/4 cup butter, softened
  • 1/4 cup vanilla baking chips
  • dash of salt
  • 1 TBS whole milk


  1. Preheat oven to 400 and line baking sheet with parchment paper.
  2. In a large bowl, add flour, sugar, baking powder and salt.
  3. Using a cheese grader, shred cold butter into bowl.
  4. Use your hands and incorporate the butter into the dry ingredients until butter is the size of large peas.
  5. In a small bowl, whisk cream, eggs, vanilla, strawberries and zest.
  6. Add to flour/butter mixture and mix until just combined.
  7. Turn out dough on lightly floured surface and pat out into a rough rectangle.
  8. Fold dough over on itself a few times (4 or 5).
  9. Roll dough out into a large disc about 1-inch thick.
  10. Cut scones into triangles or cut using a cookie cutter and place on prepared baking sheet.
  11. Lightly brush with egg yolk and water.
  12. Place scones in oven and bake for 15-18 minutes or until scones are lightly browned.
  13. Serve warm with Whipped Vanilla Butter.
  14. Whipped Vanilla Butter
  15. In a small bowl, beat butter and milk until light and fluffy.
  16. Place baking chips in a microwave bowl and melt for about 45 seconds or until smooth, stirring at about 20 seconds.
  17. Fold melted chips into whipped butter.
  18. Place in fridge for about 10 minutes before using.

Recipe and Photo: swEEts by e

Leave a Reply