Scones conjure up images of an idyllic afternoon sipping tea and savoring tiny morsels of food with dainty china and lace tablecloth. No afternoon tea will be complete without scones. These lightly sweetened treats are best eaten warm with butter, clotted cream, and jam. Flavored scones can stand on their own with just a little butter, if desired. They are usually flaky and tender but some are more cake-like in texture.
Today’s Strawberry Sour Cream Scones are more cake-like in texture but still quite delicious. They are soft and buttery with a slight tang from the sour cream. I came across this recipe in one of my cookbooks, Tea-Time at the Inn by Gail Greco. This is an interesting scone recipe that is eggless and uses sour cream. I was eager to give it a try but decided to use strawberries instead of blueberries as they are in season right now. It was one of those buy one-get-one-free kind of deal that I could not pass up.
The recipe below was adapted from Tea-Time at the Inn cookbook by Gail Greco.
- 2 cups (300g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tbsp sugar
- 1/3 cup (80g) cold butter
- 1/3 cup (75ml) milk
- ½ cup (115g) sour cream
- 1 cup chopped strawberries
Preheat oven to 425°F (220°C). Combine flour, baking powder, baking soda, salt, and sugar in a large bowl. Cut butter into flour mix until it resembles coarse breadcrumbs. Mix in strawberries. In a small bowl, combine milk and sour cream. Pour into strawberry mixture and blend till a sticky dough forms.
Turn onto a lightly floured surface and roll out to ½-inch thickness. Cut dough with 3-inch round cutter.
Bake in oven for 15 minutes or until golden brown.
These delightful Strawberry Sour Cream Scones are best eaten warm with a little butter and a cup of tea.
Enjoy…..and have a wonderful day!