Strawberry Shortcake with Vanilla Bean Scones
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Spring is here, and berry season is at its peak! How do you like to enjoy fresh, juicy berries while they’re at their best? One of my all-time favorites is Strawberry Shortcake made with buttery Vanilla Bean Scones. It’s the perfect way to celebrate the flavors of the season!
Is there anything more iconic than a classic strawberry shortcake? The magic happens when those sweet, juicy strawberries soak into the shortcake—or in this case, a buttery vanilla bean scone—adding flavor and creating the perfect melt-in-your-mouth texture.
Why You’ll Love This Recipe
Seasonal Freshness: Made with ripe, juicy strawberries at the peak of berry season, this dessert is the perfect way to enjoy fresh, natural flavors.
Buttery Vanilla Bean Scones: The soft, flaky scones are made with real vanilla bean, adding a rich, aromatic flavor that elevates the entire dessert.
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Balanced Textures: The juicy strawberries soak into the scone, creating a beautiful contrast between the tender scone and the sweet, flavorful berries—every bite is pure comfort.
Easy to Make: With simple ingredients and straightforward steps, this dessert comes together quickly, making it perfect for busy weeknights or last-minute gatherings.
Versatile Dessert: Whether served for brunch, a family dinner, or as a sweet treat after a spring picnic, this strawberry shortcake with vanilla bean scones is sure to impress.
Ingredients To Make These Strawberry Shortcake with Vanilla Bean Scones
Unlike other types of biscuits, scones come together easily and with no special cutter required. With just a few easy steps you will be serving up your new favorite treat.
- Butter
- FLour
- Baking Powder
- Buttermilk
- Salt
- Date Syrup
- Eggs
- Vanilla Powder or Vanilla Extract
- Egg wash
- Strawberries
How To Make These Strawberry Shortcake With Vanilla Bean Scones
Vanilla Bean Scones:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Sprinkle a little flour over the parchment paper and set aside.
- In a bowl, add the flour, kosher salt, baking powder, and vanilla powder. If using vanilla extract, don’t add it yet.
- Cut the cold butter into the flour mixture using a pastry cutter or fork. Aim for a sandy texture, ensuring the butter stays cold and doesn’t melt.
- In a separate bowl, whisk the eggs and date syrup together.
- Add the egg mixture and milk mixture to the flour-butter mixture. If you’re using vanilla extract, add it now.
- Gently mix everything together. Do not overwork the dough. It should remain light and sticky.
- Turn the dough out onto a floured surface. Shape it into a 7″ x 2″ circle.
- Cut the circle into 8 wedges, like a pie.
- Place the scones on the prepared baking sheet.
- Brush the tops with the egg wash mixture.
- Bake for 17-24 minutes or until the tops are golden brown and a toothpick comes out clean.
- Let the scones cool.
Strawberry Shortcake:
- Once the scones have cooled, top them with fresh slices of strawberries.
- Add your favorite ice cream or whipped topping.
- Enjoy your homemade strawberry shortcake!
Strawberry Shortcake with Vanilla Bean Scones
Equipment
Ingredients
Vanilla Bean Scones
- 3/4 cup Butter, cold
- 3 1/4 cups 1.1 GF flour or all purpose flour
- 2 1/2 tbsp Baking powder
- 1 cup Buttermilk
- 1/2 tsp Kosher salt
- 3 tbsp D'vash Organics Date Syrup
- 2 Eggs
- 1 1/2 tsp Vanilla powder Can substitite with 1 tbsp of good quality vanilla extract
- Egg wash, 1 egg yolk whisked with 2 tbsp of milk
Strawberry Shortcake
- Sliced strawberries
- Ice-cream or whipped topping
Instructions
Vanilla Bean Scones
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Sprinkle a little flour over the parchment paper and set aside.
- In a bowl, add the Gluten-Free flour, kosher salt, baking powder, and vanilla powder. If using vanilla extract, don’t add it yet.
- Cut the cold butter into the flour mixture using a pastry cutter or fork. Aim for a sandy texture, ensuring the butter stays cold and doesn’t melt.
- In a separate bowl, whisk the eggs and date syrup together.
- Add the egg mixture and milk mixture to the flour-butter mixture. If you’re using vanilla extract, add it now.
- Gently mix everything together. Do not overwork the dough. It should remain light and sticky.
- Turn the dough out onto a floured surface. Shape it into a 7" x 2" circle.
- Cut the circle into 8 wedges, like a pie.
- Place the scones on the prepared baking sheet.
- Brush the tops with the egg wash mixture.
- Bake for 17-24 minutes or until the tops are golden brown and a toothpick comes out clean.
- Let the scones cool.
Strawberry Shortcake
- Once the scones have cooled, top them with fresh slices of strawberries.
- Add your favorite ice cream or whipped topping.
- Enjoy!!