This recipe and blog post was made possible thanks to Lillet.
There are very few desserts I love as much as I love strawberry shortcake, so I decided to play with its flavors and textures to develop a more brunch-friendly treat. These Strawberry “Short”-Scones are basically my excuse to eat strawberry shortcake at all hours of the day, but they’re also the perfect thing to make your friends for a classy brunch party. Studded with vibrant strawberries and baked until golden brown, they’re seriously photogenic. And if you’re really trying to impress your friends, I’d suggest pairing the scones with a refreshing cocktail.
I partnered with the French wine aperitif Lillet to bring you a recipe to enjoy with the Lillet Spritz—a light and refreshing cocktail made with Lillet Blanc, club soda, Perrier-Jouët Champagne, and fresh strawberries. The Lillet Blanc has hints of honey, candied orange, lime, and fresh mint, which complement the fruity scones. The Lillet Spritz tastes like summer and looks beautiful garnished with a few strawberries to match the scones. To make, combine two oz chilled Lillet Blanc, two oz club soda, and top with chilled Perrier-Jouët over ice before garnishing with strawberries.
What I love about scones is that they come together easily, quickly, and with little mess. My Strawberry “Short”-Scones are no exception; in this recipe, I only use 1 bowl to make them! One of my favorite hacks for keeping scones tender and fluffy is to use grated, very cold butter. (You can even stick the whole stick of butter in the freezer for 10 minutes before grating.) This method results in a moist scone with flaky layers.
While you bake the scones, you’ll let some strawberries macerate with sugar and whip some heavy cream. These elements will give the scones that nostalgic strawberry shortcake feeling. The best part comes when the scones have baked and cooled to room temperature: assembly time! You’ll slice and fill the scones with whipped cream and top with macerated strawberries. I like doing this on a pretty serving platter. Your friends won’t believe their luck when they show up at your place and get served a glass of the Lillet Spritz and a serving of my elegant Strawberry “Short”-Scones!
Makes 8 Scones
For the scones:
2 cups all-purpose flour
¼ cup granulated sugar, plus more for dusting
1 tablespoon baking powder
½ teaspoon kosher salt
1 ½ sticks (¾ cup) unsalted butter, very cold and grated on the largest holes of a box grater
½ cup whole milk, very cold
1 ½ cups strawberries, diced, frozen and tossed in flour
1 egg, whisked
Demerara or granulated sugar, for dusting
For the filling:
4 tablespoons granulated sugar
1 ½ cups fresh strawberries, sliced
Line a baking sheet with parchment paper and set aside.
Add the flour, ¼ cup sugar, baking powder, and salt to a large bowl. Whisk or stir with a fork to combine.
Place the diced, frozen strawberries in a bowl. Add a couple tablespoons of flour to the frozen strawberries and use a spoon or your hands to ensure that the flour coats each piece (add a little more flour if needed). Return the frozen strawberries to the freezer.
Add the grated butter and gently toss to coat each butter shred with flour. Do not overwork the mix, lest your scones be tough and dense.
Pour the whole milk all over and use a large rubber spatula to mix until nearly combined.
Fold in the strawberries and turn out onto a floured surface. Pat the dough into a 1 1/2-inch-thick circle. Using a large knife to cut the dough into 8 equal triangles.
Use a spatula (pancake flipper) to place the scones onto the prepared baking pan and freeze for 30 minutes. During this time, preheat the oven to 350 degrees and set a rack in the center of the oven.
Brush the chilled scones with the whisked egg, then sprinkle with demerara sugar. Bake until golden brown, 20-25 minutes.
Meanwhile, in a small bowl, add strawberries and 2 tablespoons sugar and mix well. Set aside to macerate while the scones are in the oven.
Allow scones to come to room temperature. When ready to serve, dollop some whipped cream on the side, and top with the sliced and macerated strawberries.
Tip: Dice fresh strawberries then freeze for at least 1 hour. Just before you fold them into the dough, toss them in flour to keep them from bleeding into the dough.
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