I happened on these scones while looking at Apartment Therapy’s site and based on the name alone knew I had to try them. I can eat Scones any time – for breakfast, dessert, snack, summer, winter. I first started making scones in college when I worked at the local coffee shop, Espresso News, and baked twice a week. We always did three batches of scones in addition to the muffins and coffee cakes. The scones were always my favorite and I still use those same recipes today (not that it was THAT long ago…). Anyway, this recipe is pretty amazing. Sour cream scones with real strawberries folded in, and a sweet, crumbly brown sugar topping that just makes it perfect. In terms of the liquid, I would use a little less than it calls for. In scone recipes, the wetter the dough, the more it spreads out in the oven. As the recipe says, they are definitely best the day of, and just out of the oven, although my husband and I both don’t have a problem consuming them days later, cold or warmed up slightly. So no matter what kind of day you’ve had, or what the occasion (or consolation), MAKE THESE SCONES!
Strawberry Sour Cream Scones with Brown Sugar Crumble
Makes 8 scones
For the scones:
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter
3/4 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 cup roughly chopped strawberries (about 1/2 of a pint basket)
For the topping
1/4 cup all-purpose flour
1/4 cup packed brown sugar
3 Tablespoons salted butter, softened
Combine the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Dice the butter into small cubes and toss with the flour mixture. Work the butter into the flour with a fork or pastry cutter until it looks like coarse bread crumbs.
Whisk together the sour cream, egg, and vanilla. Make a well in the middle of the flour mixture and pour the sour cream mixture into the well. Using a wooden spoon or stiff spatula, mix and fold the sour cream mixture into the flour mixture. Be as gentle as possible.
When almost all the flour has been incorporated (it’s ok if there’s still loose flour at the bottom of the bowl), turn the dough out onto the counter. Pat it into a wide rectangle and sprinkle half of the strawberries over half the dough. Fold the dough over onto itself and pat again into a wide rectangle. Sprinkle the remaining strawberries over half the dough and fold it over itself again. Fold it once or twice more to work in the strawberries, being as gentle as possible so as not to smoosh the strawberries. If any strawberries fall out, press them into the top.
Transfer the dough to a baking sheet lined with parchment or Silpat. Shape it into a disk roughly 1-inch thick. (Or divide the dough and shape into two small disks to make small-sized scones.) Refrigerate for at least 1 hour, or cover and refrigerate overnight.
A half hour before baking, heat the oven to 400°F. Combine the flour and brown sugar for the topping, and then work in the butter using a fork until it becomes a smooth paste.
Remove the scones from the refrigerator. Crumble the topping evenly over the surface of the scones. Use a bench scraper or pizza wheel to slice the disk into 8 equal-sized wedges. Reposition the wedges on the baking sheet to put a few inches of space between each scone.
Bake for 18-20 minutes until the scones are firm on the sides and golden-brown on the top. Let the scones cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling.
These scones are best on the day that they’re made. If you’re planning on keeping them for several days, skip the topping (which will absorb moisture and get mushy) and instead spread the tops with soft butter and a sprinkle of brown sugar just before eating.