A few nights ago I got home from the store and there was a plate of these little beauties on my counter waiting for me. My sister made them and shared because she is awesome! What a fantastic surprise! And I'm not a bit ashamed to admit I ate every single one on the plate--they were so completely delicious...
These lovely edibles are floating around Pinterest as Strawberry Shortcake Cookies, but they aren't really cookies. The ingredients and method are totally scone: no egg, not a lot of sugar, you cut in the butter, mix in the cream to make a dough, fold in the strawberries. Yeah. Scones.
Whatever you want to call them, they are completely delightful. My sister used the word "devilish". Delightfully Devilish Strawberry Shortcake Scone-Cookies. Make some. You won't be sad you did....maybe only that you didn't double the recipe.
We experimented with storing the few left-over scone-cookies. The one we put in a zip-top bag got mushy and was no longer delightful. The ones we froze and then let defrost, both on the counter at room temperature and carefully in the microwave, were perfect. So on the very slim chance that you have any left-over, freeze them for best results.
Strawberry Shortcake Scone-Cookies
12 oz strawberries, hulled and cut into 1/4-inch pieces (about 2 cups)
2 teaspoons fresh lemon juice
2 tablespoons + 1/2 cup sugar, divided
1/4 teaspoon lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into small pieces
2/3 cup heavy cream
coarse sugar, for sprinkling over the scone-cookies
1. Heat your oven to 350. Line two baking sheets with parchment paper.
2. In a small bowl, stir together the strawberries, lemon juice, and the 2 tablespoons sugar; set aside.
3. In a large bowl, whisk together the remaining 1/2 cup sugar and the lemon zest. Rub the zest into the sugar with your fingertips until moist and fragrant.
4. Add the flour, baking powder, and salt to the sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.
5. Use a standard cookie scoop to scoop the dough, about 2 inches apart, onto the prepared baking sheets; sprinkle with the coarse sugar. Bake for 10-12 minutes or until puffed and set, and lightly brown on the bottom. Transfer to paper towels or wire racks to cool. Enjoy them the same day they are baked or store in the freezer.
Makes about 3 dozen scone-cookies.
PS: We can't remember which blog we got the recipe from (out of the many that have posted the recipe). If you're sure it's yours, let me know and I'll be happy to give you credit :)