I am insanely excited about these scones, you know when you make something kind of unsure how it will turn out and it comes out not only good, but INSANELY delicious?
Yeah. That’s these scones.
I’m basically using any excuse I can right now to use strawberries because they’re so delicious and around for what feels like too short a time frame (that’s Canadian summer I guess…). Pies, scones, pavlova, anything.
The key to these scones is to get the butter pieces as crumby as possible, it will ensure the best crumbly texture.
- 2 cups all purpose flour
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/2 cup unsalted butter, cold
- 1 egg
- 1/4 cup sour cream
- 1/4 cup whipping cream, plus extra for brushing
- 1.5 tsp vanilla
- 1 cup fresh strawberries, diced (about 6-8 small strawberries)
- Raw sugar for sprinkling
Preheat oven to 400F and line a baking sheet with parchment.
Whisk together flour, brown sugar, baking powder and salt in a large bowl. Using a pastry cutter, cut the butter into the dry ingredients until the mixture looks like rough crumbs. Some pea sized pieces are okay.
In a small bowl, whisk egg, sour cream, cream and vanilla until combined. Add in two parts to butter and flour mixture, mixing until just combined after each addition.
Add diced strawberries and stir until just incorporated.
Turn dough onto floured surface and press into a disk about a half inch thick, don’t worry if it’s not perfect. Cut disk into 8 pieces and using a spatula, transfer to prepared baking sheet.
Brush lightly with cream and sprinkle on raw sugar.
Bake at 400F for 17 minutes, or until just golden.