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+ servings

Sour Cream Strawberry Scones

Light and tender Sour Cream Strawberry Scones are the ultimate quick-fix breakfast for busy weekdays or lazy weekends!
5 from 3 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 scones

Ingredients  

  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons baking powder
  • 6 Tablespoons cold unsalted butter, cubed
  • 1/2 cup heavy whipping cream, plus more for topping
  • 1/4 cup sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sliced strawberries
  • 3/4 cup chocolate chips or chunks

Instructions 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.
  • In a large bowl, whisk together the flour, sugar, salt and baking powder. Add the cubed butter, and using your fingers or two forks, work the butter into the flour mixture until it resembles the consistency of wet sand.
  • In a separate small bowl or liquid measuring cup, whisk together the heavy whipping cream, sour cream, eggs and vanilla extract. Add the wet ingredients to the flour mixture, and using a spatula, mix just until combined. (Do not overmix the batter or the scones will be dense.) Add the strawberries and chocolate chips and mix just until combined.
  • Lightly flour your work surface. Transfer the dough onto your work surface and gently pat it into an 8-inch round disk. Using a sharp knife, cut the disk into 8 wedges then arrange the scones on the baking sheet, spacing them at least 2 inches apart. Brush the tops of the scones with heavy whipping cream.
  • Bake the scones for 22 to 25 minutes or until pale golden. Remove them from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.

Notes

  • You want to chill your butter cubes thoroughly before using. This will allow you to cut the butter in properly, creating tiny bits that help the scones rise and be ultra-tender. After cutting the butter into cubes, place them back into the fridge or even the freezer for a handful of minutes.
  • You can use a food processor instead of manually cutting the butter into the flour. Just make sure to use the pulse button (instead of just running it) to stop from over-incorporating the butter.
  • You want to mix the scone dough until the ingredients are just incorporated. Overmixing them develops gluten, which will make them tougher.
  • Brushing the tops of the scones with heavy whipping cream will help them brown (and browning = flavor!).
  • This is totally optional, but feel free to sprinkle the tops of the scones with coarse, turbinado sugar. This will add a pleasant crunch and sweetness.
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