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Strawberry Sour Cream Scones
These soft and buttery Strawberry Sour Cream Scones are perfect for afternoon tea. The sour cream gives the scones a slight tang and a cake-like texture.
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.
Scones with Cake-like 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 egg free 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.
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
AirBake Nonstick 2 Pack Cookie Sheet Set, 14in x 12in and 16in x 14in
Servings: 10
Calories: 189kcal
INGREDIENTS
- 2 cups all-purpose flour (300g)
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tbsp sugar
- 1/3 cup cold butter (75g)
- 1/3 cup milk (80ml)
- ½ cup sour cream (115g)
- 1 cup strawberries (chopped)
INSTRUCTIONS
- 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 with a spatula until 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.
NUTRITION
Calories: 189kcal
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Scones and Tea Time
These delightful Strawberry Sour Cream Scones are best eaten warm with a little butter and a cup of tea.
These sound so good, I wish strawberries stayed in season longer, I will have to make these sooner rather than later. Love the Beatrix Potter plate, my daughter had that bedding when she was little.
-Gina-
Hi Gina, thanks for visiting! I feel excited going to the grocery stores these days with so many varieties of fruits and veges to choose from. Strawberries are wonderful. I need to get some more for making jam. They are so, so good.
Oh yes…I love my Beatrix Potter plates. They are just adorable! 🙂
I was just thinking about finding a scone recipe today! These look wonderful!
Thanks Erin for visiting! I am glad you found a recipe you like. Please do visit again. 🙂
My afternoon tea would be perfectly complete with this.
Scones are just perfect with tea! I even made a batch of gluten free ones for my son.
I am recently gluten free, but I want these scones so hard-core. What substitutions should I make?
I simply substituted the all-purpose flour with 2 cups of Bob’s Red Mill gluten free biscuit and baking mix.
For my own gluten free mix, I would use 1 1/4 cup brown rice flour, 1/2 cup tapioca flour, 1/4 corn starch, and 1 tsp guar gum in place of the all-purpose flour, followed by the rest of the ingredients.
Ok, so this has already been printed out! Strawberries are in season here too and we’ve already been picking them. I adore scones and this looks like the absolute perfect recipe. Your photos of them are gorgeous. Thanks for passing it along!
I would love to go pick strawberries. I am not sure if there is a farm around here for that purpose. I love scones too as they are so yummy and not too sweet. That way I can enjoy it without feeling too guilty.
These look delicious! I love your photos too – very cute plates and cups!
Look at how beautiful these are! Nice work Biren!
beautiful scones perfect for the season delicious
That looks good! I love the beautiful color the strawberries add to the scones:)
Your strawberry scones are lovely Biren! I like the strawberry sour cream combo! I’ll put the kettle on!
Oh yes Reeni….they are perfect with a cup of tea!
Irresistible scones! Drooling over 😉
This looks super delicious. I wish I can make…no.. “eat” that… Can I ask you a very basic question? I’ve seen that tool in 1st picture of step-by-step before. What’s that for? Kind of unique shape. Sorry… I should research myself, but since you have a picture I thought this is my opportunity to ask (such a basic) question. =P See, I’m not ready for baking yet! So much to learn!
That’s a pastry blender. It is mainly used for cutting solid fats (butter or margarine) into flour. I use it all the time for my pie crust or any kind of pastry I am making. It’s a nice tool to have but you can also use two knives or fork to do that.
Thank you for your answer Biren!
Biren, what a gorgeous post. Beautiful photos, too. I love that your scones contain strawberries but also that there are no eggs. It’s a great recipe to have up your sleeve when you’ve run out of them and need to make something heavenly and fast!
You are so right Jill about them being so easy to make. If you are not particular about the shape, drop scones will be even faster and easier. There are so many people with all kinds of food sensitivites these days, it is good to have alternative recipes to cater to those needs.
Such lovely scones, just perfect with strawberries for spring!
They look fantastic! I’m having a tea party this Sunday for Mother’s Day and you can bet that scones are definitely on the menu 🙂
A tea party? How fun! Can’t wait to see what you will be preparing. 🙂
Gorgeous recipe! They look like the perfect thing to serve at a Mothers Day brunch!
Lovely strawberry scones, Biren!
Btw, I have included Roti n Rice on my Fodies I ♥ page. Hope it’s ok with you…
Aww Tina…I am honored! Thank you so much for adding me to your blogroll. 🙂
I mean Foodies I ♥. 🙂
I have not had scones for the longest time. They do look similar to the cheese biscuits but the texture is definitely not the same.
I love your Peter Rabbit plate! And of course those lovely scones…sour cream adds such amazing depth and richness to any baked good.
This is lovely scones, Biren. Strawberry from Korea and USA are still available at the local market, will find time to make some 🙂
Your scones looks lovely! Would be nice if I could join you for tea! It has been awhile since I last had a scone!
So lovely with the strawberries! Perfect for tea!
Your scones are gorgeous, Biren! What a perfect springtime dish. And I love that adorable plate that you served them on!
yes these are perfect for tea Biren! I like fresh strawberries you use and I won’t be able to pass the buy one get one free deal either!
I love your bunny plates and the tea cup is gorgeous too!
Biren, I have to make these scones, they are so lovely and are a perfect use of strawberries;-)
Have a nice weekend;-)
Wonderful for tea…I am not sure if I have tried scones with a cake like texture before, sounds wonderful 🙂
Hope you have a great weekend Biren
your recipe is too good..will surely try..:)
Tasty Appetite
These are my favourite kind of scones! Have to bookmark this. Thanks again for sharing such lovely recipe.
Kristy
This has may name written ALL over it Biren. Am going to fix these next week for company :))))
Listen – have you checked out my forthcoming Epicurean Voyage to Sicily in Oct yet? Please join and/or please pass along to foodie friends 🙂
chow! Devaki @ weavethousandflavors
I was wondering… how long would these last?? :S
Should I refrigerate them? Or keep them at room temperature?
Would they last a day or two? A week?
–Cabi
They should be fine for a day or two at room temperature. I usually freeze any left over scones. When needed, leave them out on the counter to thaw before warming them up. I much prefer my scones warm.
Love love love this! Sounds so delicious.
Today I finally tried this awesome recipe and I loved it. I pretty much ate most of the scones myself I could not myself. Thanks
I am glad you enjoyed the recipe. Thanks for letting me know. 🙂
These were GREAT! I had to add more milk and sour cream to get the dough to be sticky all over, but they turned out amazing. I ate four in one day!
I am glad it all turned out well. Sometimes flour can be drier in different climates and areas. Wow…four scones in one day? Maybe you made them teenie tiny. 😉
Made them and used dried cranberries. Delish
Glad the recipe turned out well for you. 🙂
We musy be spoilt for choice here in Australia as I can access strawberries all year round.
Will only put the berries in half of mixture to cater for the people who aren’t into strawberries. Thanks for your recipe.
You are welcome, Michele. Glad you found a recipe to try. Please enjoy. 🙂
Should these be baked on a cookie sheet? Should I have greased said cookie sheet?
Yes, you can bake these scones on an ungreased cookie sheet.
I haven’t had scones for a long time. These look so delicious that it looks like I’m going to try to surprise my family with something new today . Thank you for the recipe.
You are welcome! Scones are a real treat. I don’t make them often because it is so easy to over eat. They are so delicious fresh out of the oven. 🙂
These look yummy would it be possible to use frozen strawberries instead of fresh? I have frozen alot of my strawberries as I grew to many at once. Thanks.
Yes, you can use frozen strawberries.
Just made these tonight. They were perfect, just the right amount of sweetness and the perfect texture. They were a big hit with the family. Thanks for the great recipe!!!
Could I use raspberries instead?
Yes, you can.