These pretty pink strawberry cake mix scones are bursting with strawberry flavor with bits of strawberries and white chocolate chips inside and a creamy vanilla glaze drizzled on top.
More color, more flavor, more fun!
Perfect for Valentines day, princess tea parties or mother’s day brunches. These pretty scones are easy to make by utilizing this simple cake mix hack! But even though we’re using cake mix, don’t worry, you’ll still end up with a light andtender scone that keeps it’s characteristic scone texture.
If you love scones, check out these next:
Blackberry Cream Cheese Scones
Strawberry Lemon Scones
Lemon Sugar Scones
Eggnog Scones
Earl Grey Scones
Banoffee Scones
Instant Oatmeal Scones
I don’t know about you, but I love a good cake mix hack recipe! I always keep cake mixes on hand in my pantry to make things like cookies, dump cakes, and even Hawaiian rolls. It occurred to me the other day that I’ve never made scones with cake mix, but that a strawberry cake mix scone would be so pretty. It took me a few tries to get the texture right, but I do think these have turned out so pretty. More than that they are loaded with strawberry flavor.
Here’s what you’ll need to make Strawberry Cake Mix Scones:
Strawberry flavored cake mix
All Purpose Flour
Butter
Egg white
Milk
Strawberries
White chocolate chips
And for the glaze you’ll need:
Powdered sugar
Milk
Vanilla
You might notice this recipe doesn’t call for any leavening and that’s because its already in the cake mix!
Step by Step Instructions for making Cake Mix Scones:
Step 1: Preheat the oven to 375 degrees and line a baking sheet with a silicone baking mat or parchment paper.
In a medium sized mixing bowl, add the cake mix and the flour. Stir to combine. Then cut the butter into small pieces and to the mixture. Using a pastry blender, cut the butter into the flour until the mixture is crumbly and any pieces of butter are pea sized or smaller.
Step 2: Stir the strawberries and chocolate chips into the flour mixture. Add 1/2 cup milk mixed with one egg white.
Step 3: Stir gently until all the flour mixture has been incorporated.
Sprinkle a bit of flour onto your work space and turn the scone dough onto the flour. Sprinkle a bit more over the top of the dough and gently shape the dough into a ball.
Step 4: Place the dough onto your prepared baking sheet and press the dough into an 8 inch round. Using a knife or a pizza cutter, cut the dough into wedges and gently separate them.
Bake at 375 degrees for 22-25 minutes or until the edges begin to slightly brown.
Step 5: Cool on a wire rack.
Step 6: Once the scones have cooled, whisk together the remaining milk, powdered sugar and vanilla to make a glaze. Using a fork or a spoon, drizzle the glaze over the scones.
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Strawberry Cake Mix Scones
Yield: 8 scones
Prep Time: 10 minutes
Cook Time: 22 minutes
Additional Time: 10 minutes
Total Time: 42 minutes
These pretty pink strawberry cake mix scones are bursting with strawberry flavor with bits of strawberries and white chocolate chips inside and a creamy vanilla glaze drizzled on top.
Ingredients
Strawberry Cake Mix Scones
1 1/4 cups Strawberry Cake Mix
1 1/4 cups all-purpose flour plus more for dusting
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup milk (or heavy whipping cream)
1 large egg white
1/2 cup chopped strawberries
1/2 cup white chocolate chips
Vanilla Glaze
1/2 cup powdered sugar
1 Tablespoon milk
1/4 teaspoon vanilla extract
Instructions
Preheat the oven to 375 degrees and line a baking sheet with a silicone baking mat or parchment paper.
In a medium-sized mixing bowl, add the cake mix and the flour. Stir to combine. Then add the butter to the mixture. Using a pastry blender or two forks, cut the butter into the flour until the mixture is crumbly and any pieces of butter are pea-sized or smaller.
Stir the strawberries and chocolate chips into the flour mixture. Add 1/2 cup milk mixed with one egg white and stir gently until all the flour mixture has been incorporated.
Sprinkle some flour onto your work space and turn the scone dough onto the flour. Sprinkle a bit more over the top of the dough and gently shape the dough into a ball.
Place the dough onto your prepared baking sheet and press the dough into an 8 inch round. Using a knife or a pizza cutter, cut the dough into wedges and gently separate them.
Bake at 375 degrees for 22-25 minutes or until the edges begin to slightly brown. Allow the scones to cool on a wire rack.
Once the scones have cooled, whisk together the remaining powdered sugar, milk and vanilla extract to make a glaze. Using a fork or a spoon, drizzle the glaze over the scones.
Notes
Will keep for several days stored at room temperature in an airtight container.
These scones can be frozen before baking and then baked at a later date. Find instructions here.
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But shortcakes don't share the same buttery flakiness of biscuits or the dry crumbliness of a scone. That's because shortcake recipes call for eggs and use more sugar. That's what makes them unique! This gives the shortcake a sweet taste and tight crumb—perfect for soaking up the juices from the fruit topping.
Perhaps there wasn't enough liquid, or it could be that the dough was overworked and / or the scones were overbaked. If you're measuring the liquid in a jug, make sure you check the amount at eye level. The dough should be handled gently and feel moist. If there are any crumbs in the bowl it will need a spot more milk.
Many quick scone recipes recommend self-raising flour, which contains a leavening agent that helps achieve the desired rise. Without this leavening agent, scones can become dense and heavy. However, you can opt for plain flour and add the appropriate amount of baking powder to your mix.
The mix should be moist, and while it should come out of the mixing bowl clean, expect it to leave your fingers a little sticky. Scone mix is far wetter than a dough – it's somewhere between a batter and a dough. Only lightly flour your work surface to avoid incorporating extra flour into the dough.
Both baked goodies use flour, fat, liquid and a leavening agent. The main differences are that scones tend to have less butter (because you'll add butter to it when you eating it — or else, clotted cream or jam) while American biscuits tend to have more butter and light layers.
Strawberry Shortcake – This is not a cake or layer cake. It's a biscuit filled with whipped cream and strawberries. Looks like an English scone with cream and jam. Strawberry Cake – This usually has strawberries baked into the cake, and can be served with or without cream.
The resting of the dough helps to relax the dough so everything remains tender, if you kneaded the dough and baked the scones immediately the insides would be great but the outsides would be tough and chewy.
How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.
Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone.
American scones use much more butter than British scones, and they usually have quite a bit more sugar. The extra butter is what makes them so much denser. This is not really a good or bad thing, as British scones pile on plenty of sugar (in the form of preserves/jam) and butter or clotted cream as toppings.
Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.
You might need a teaspoon or two more cream as its consistency is thicker than milk. Large Egg - The egg helps bind the ingredients together and increases the richness and flavour. Unsalted butter - Has to be cold to create flaky layers within the scone.
Scones and shortbread both smell similar: butter, caramelized sugars, toasted flour. Scones are usually flavored with spices and/or dried fruits or nuts. Shortbread is all about the butter and maybe vanilla or lemon. Scones are light and tender.
Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.
a. : a dessert made typically of very short baking-powder-biscuit dough spread with sweetened fruit. b. : a dish consisting of a rich biscuit split and covered with a meat mixture.
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