Strawberry Sour Cream Scones

Name: Strawberry Sour Cream Scones
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2¼ cups all-purpose flour ((338g)); 2¼ tsp baking powder; ½ tsp baking soda; 1 tbsp sugar; 6 tbsp cold butter ((cut into cubes) (84g)); ½ tsp salt; 2/3 cup + 2 tbsp half-and-half ((or milk, divided) (190ml)); ½ cup sour cream ((115g)); 1 cup chopped strawberries

By: 👩‍🦳 Linda · Published: 🖨 February 21, 2025 · Updated: 💻February 21, 2025 · 🗨 62 Comments

Recipe ▼

Soft, buttery Strawberry Sour Cream Scones made with sour cream and half-and-half give the these scones a slight tang and a cake-like texture.

Scones conjure up images of an idyllic afternoons, sipping tea and savoring tiny morsels of food, with dainty china and lace tablecloth. No afternoon tea will be complete without scones. These buttery and flaky treats are best eaten jam and clotted or whipped cream. Flavored scones can stand their own with just a little butter, if desired.

Scones Made With Sour Cream

Well made scones are usually flaky and tender. They are often made with milk but I prefer to use either buttermilk like these Buttermilk Scones, or half-and-half like these Bluberry Scones. On the other hand, these Strawberry Sour Cream Scones, have a cake-like texture. This is because sour cream is denser and thicker in consistency than buttermilk, half-and-half, or milk. Mixing in fruit like blueberries and strawberries add moisture to the dough. This will also affect the texture of the scones.

Buttermilk, Half-and-half, or Sour Cream

Below is a comparison of the 3 different types of scones I made recently using buttermilk, half-and-half, and sour cream. I guess they are not exactly an apples to apples comparison since the scones with buttermilk have no fruit in it but you get the idea. The Strawberry Sour Cream Scones are definitely denser and more cake-like in texture. Even so, they are still quite delicious because who doesn’t like strawberries? 😉

New and Improved Strawberry Sour Cream Scones Recipe

I made only very slight changes to my original recipe to bring it in line and consistent with the recently updated Bluberry Scones and the new Buttermilk Scones. I simply added a bit more all-purpose flour, baking powder, baking soda, reduced the sugar, and increased the baking temperature from 400°F/200°C to 425°F/220°C. The steps were also streamlined like the other two recipes.

Mixing The Dough

Sift together the all-purpose flour, baking powder, baking soda, sugar, and salt into a large bowl. Cut in the cold butter with a dough blender. Add chopped strawberries, sour cream and half-and-half. Mix with a spatula until a sticky dough forms.

Forming The Scones

Turn the sticky dough onto a lightly floured surface and pat out to ¾ inch thickness. Cut dough with 2-inch fluted round cutter. Gather the scraps together, reshape, pat it out to ¾ inch thickness, and cut with 2-inch fluted round cutter until all dough is used up. You should get 12 to 14 scones.

Baking The Scones

Brush the tops with half-and-half and bake in preheated oven for 20 minutes or until golden brown. Transfer to wire rack to cool completely.

Tools Used in Making These Strawberry Sour Cream Scones

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Dough Blender, Top Professional Pastry Cutter with Heavy Duty Stainless Steel Blades
Stainless Steel Pastry Scraper, Dough Blender & Biscuit Cutter Set (3 Pieces/ Set)
Stainless Steel Round Cookie Cutter Set, 3 pieces
Two Side Round Cookie Cutters, Set of 6, Assorted color
3Pcs Fluted Round Cookie Cutters 2″ 2.6″ 3″, Unique Design with Protective Red Top PVC
AirBake Nonstick 2 Pack Cookie Sheet Set, 14in x 12in and 16in x 14in

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