Strawberry Scone Shortcakes Vanilla (Printable)

Buttery scones filled with fresh strawberries and smooth vanilla yogurt create a light, flavorful treat.

# What You'll Need:

→ 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

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Cut in cold butter using a pastry blender or fingers until mixture resembles coarse crumbs.
04 - In a small bowl, whisk together heavy cream, egg, and vanilla extract.
05 - Pour wet ingredients over dry ingredients and mix with a fork until just combined.
06 - Turn dough onto a lightly floured surface and gently knead a few times. Pat into a 1-inch thick circle.
07 - Cut into 8 wedges and place on prepared baking sheet. Brush tops with additional cream.
08 - Bake for 16 to 18 minutes until golden brown. Cool on a wire rack.
09 - While scones bake, toss sliced strawberries with sugar and lemon juice. Let stand for at least 10 minutes.
10 - In a bowl, mix Greek yogurt with honey and vanilla extract until smooth.
11 - Split scones horizontally. Spoon vanilla yogurt onto bottom half, top with strawberries, and cover with scone tops. Serve immediately.

# Expert Advice:

01 -
  • The scones are genuinely tender and buttery, not dense or crumbly like some homemade versions can be.
  • Greek yogurt swapped in for heavy whipped cream means you get all the creaminess without the guilt.
  • The whole thing comes together in under 40 minutes, making it perfect for unexpected guests or weekend mornings.
02 -
  • Don't skip the cold butter step, once you warm it by overworking the dough, you lose the flakiness that makes these special.
  • Maceration is your secret weapon, those 10 minutes transform ordinary strawberries into syrupy jewels that soak into the yogurt.
03 -
  • If you have time, freeze your scone dough on a baking sheet for 20 minutes before baking, they'll rise more dramatically and have better texture.
  • A serrated knife makes splitting warm scones easier than a regular knife, and it prevents them from crumbling apart.
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