100% Whole Wheat Strawberry Shortcake Scones with Pure Vanilla Glaze | Strawberry Shortcake Day
I made these long ago when the strawberry season was at its peak but never got around to posting it. :) Recently I was cleaning up my data & then realized that I totally forgot to blog about them. :)
Then I thought why not schedule for the Strawberry Shortcake Day on 14th June!
Since January this year, I’ve been making recipes with smaller & simpler helping which are sweet & fattening but moderately so. I am not making them TOO healthy, sugar-free, etc but I’m trying to cut the portion size so that we indulge. But, only a little!
So I chose to make shortcake with a twist. I made some strawberry scones as they are similar to a shortcake base!
I made a tried & tasted recipe from Smitten Kitchen with some few changes of my own. I added basil leaves. Did I tell you they are my new-found love.
I halved the recipe, substituted flour with whole wheat flour & used vanilla glaze for the extra zing and to mimic a shortcake whipped cream. :)
For sometime, I’ve been meaning to start using The Vanilla Bean. Finally I took the plunge here. I had no idea what the glaze with real vanilla seeds should look like and I am not sure if the seeds should be so clearly visible in a glaze.
But what I do know is that we loved it! The taste was real real Vanilla & just perfect to go with the scones.
Overall I think this was a perfect sweet-after-dinner nights. Just pop one or two with some fresh strawberries, topped with glaze.
I would surely like to try these with some more fresh berries of season – may be mulberries, raspberries, blueberries! So many options, so many possibilities!
Strawberry Shortcake Scones with Vanilla Glaze
Recipe Source – minimally adapted from Smitten Kitchen
- 1 Cup – Wheat Flour
- ½ Tbsp – Baking Powder
- 1 ½ Tbsp – Granulated Sugar
- ¼ tsp – Salt
- 3 Tbsps (42.5gms) – Unsalted Butter, chilled & grated using a box grater
- ½ Cup – Ripe strawberries, quartered/ halved
- 1 Tbsp – Basil Leaves, chopped
- ½ Cup – Heavy Cream
- Pre-heat oven to 220 C. Line a baking sheet with baking paper.
- In a large bowl, whisk flour, baking powder, salt and sugar together.
- Add butter using a pastry blender, I used my potato masher, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about.
- Gently stir in strawberries & basil leaves to coat them with dry ingredients.
- Add in the cream. You can use a rubber spatula to gently lift & turn ingredients over each other. When you have mixed it as best you can with a spatula, knead the dough once or twice only to get one mass. Do not worry about even mixing, it is important not to over-work the batter.
- Generously flour the counter. With as few movements as possible, transfer the dough to the counter. Generously flour the top of the dough. Now using your hands or a rolling-pin, gently press or roll the dough out to a ¾” thickness.
- Using a floured cookie cutter or the rim of a drinking glass, pressing straight down. Do not twist as you cut. Transfer the scones to the prepared baking sheet, leaving a couple of inches space between each. You can re-roll the scraps of the dough. The dough may feel slightly dry but it will bake wonderfully once the strawberries release their juices.
- Bake the scones for 12-15 minutes, until bronzed at the edges & the strawberry juices are trickling out of the scones in places. Cool in the pan for a minute, and then transfer to a cooling rack.
- When they reach at room temp, pour vanilla glaze. Before pouring, place a rimmed sheet to catch any dripping glaze. Serve fresh with cut strawberries.
Recipe Source – minimally adapted from Sweetapolita
- 1-2 Tbsps – Whole Milk
- ½ Cup – Confectioner’s Sugar
- 1 – Vanilla Bean, split & scraped
- Split the bean & scrape seeds into the milk. Let it sit in a spouted container such as a pyrex cup for about an hour.
- Add confectioner’s sugar gradually whisking, until you get desired consistency.
- Ensure it is not too runny or it won’t dry white on cake and will run off too quickly.
- Once the scones have cooled, pour over the scones.
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