Strawberry Sour Cream Scones
Light and flaky and full of sweet summer strawberries, these scones are a wonderful contribution to your next breakfast meeting, brunch potluck, or your weekly breakfast rotation. They keep well in a plastic bag on the counter for 3-5 days; just re-heat them briefly to recapture that warm, buttery, just-out-of-the-oven feel.
The photos are from a 4X batch, so don’t be alarmed by the quantity of scones you see. The recipe below, based on this post from TheKitchn, is for a more normal-sized batch. Should make about 2 dozen smaller or 1 dozen larger scones.
2 1/4 cups flour + enough to sprinkle
1/4 cup granulated sugar
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
11 tbsp unsalted butter
3/4 cup light sour cream
1 tsp vanilla
1-2 pints strawberries
1/4 cup brown sugar
In a large bowl, mix 2 cups flour, sugar, baking soda, baking powder, and salt. Cut 8 tbsp into cubes and work into dough. In a medium bowl, mix sour cream, eggs, and vanilla. Add to the dry mixture and stir until fully combined.
Sprinkle a large cutting board (or other clean, smooth surface) with flour. Place dough in the middle of the surface and press out with your fingers until it forms a roughly rectangular shape about 1/4 inch thick.
Hull and chop strawberries. Scatter 1/2 of the strawberries in an even layer over 1/2 of the dough, then fold remaining half of the dough over the side with the strawberries. Gently, trying not to smoosh the strawberries, work the dough into a ball, then flatten out again into a rectangle.
Sprinkle the remaining strawberries over 1/2 of the dough, then fold remaining half of the dough over the side with the strawberries. Gently work the dough into a ball, then return to the bowl, cover with saran wrap, and let chill in the fridge for 30-60 minutes.
Remove the dough from the fridge, preheat the oven to 400 degrees F, and coat a baking sheet with baking spray. In a small bowl, combine 1/4 cup flour with the brown sugar. Cut the remaining 3 tbsp butter into cubes and work into the flour-sugar mixture.
Sprinkle flour over a medium-large work surface. Using about 1/4 of the dough at a time, pull out a large chunk of the dough and press into a circle. Cut the dough into 6 even wedges and place on baking sheet, leaving at least 1/2 inches between each wedge. Sprinkle with the brown sugar-flour-butter mixture.
Bake for approximately 18 minutes or until a toothpick inserted into the tallest portion of the scone comes out clean. Let sit on the baking sheet for 3-5 minutes, then carefully remove to a wire rack to cool.