Strawberry Scones
- Cook Time: 18 mins
- Total Time: 18 mins
- Yield: 8 servings 1x
Ingredients
Scale
- 2 c. all-purpose flour
- ⅓ c. + 1Tbsp. sugar
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ tsp. baking soda
- 8 tablespoons unsalted butter, frozen
- ½ – ¾ c. strawberries, diced
- ½ c. sour cream
- 1 large egg
- 1 Tbsp. heavy whipping cream
- Zest of 1 lime – optional
Instructions
- Mix dry ingredients in a small bowl. Set aside.
- Dice strawberries and zest the lime, if using. Set aside.
- In a mixing bowl, whisk sourcream, egg, and vanilla. Set aside.
- Move your oven rack to the lower-middle position, preheat your oven to 400 and line a cookie tray with parchment paper.
- Use the food process attached with a grating attachment to quickly grate the butter. I use the smallest size grater possible. Remove the grating attachment and put the regular blade on, followed by the dry ingredients. Pulse for 5 seconds 5 to 10 times, until you get a nice sandy texture. You want to move quickly here so the butter does not begin to melt.
- Transfer the butter/flour mixture to the bowl containing the wet ingredients. Using a wooden spoon or spatula, gently incorporate together. When the mixture begins to form penny size granules, fold in the strawberries. As the dough nears a shaggy appearance, place the dough onto a lightly floured surface. Pull all of the dough together, folding the disc in half, pressing in half 3-5 times. This will incorporate all of the dough together and help develop layering.
- Make a disc 7-8 inches and just under 1 inch thick. Cut into 8 equal sizes and place on baking sheet. Brush with heavy whipping cream.
- Bake until golden brown for 16-18 minutes. Allow to stay on the baking sheet for 5 minutes and then cool on a cooling rack.
Find it online: https://www.weaversorchard.com/strawberry-scones/