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
- Keep your ingredients cold. Keeping the dough as cold as possible helps prevent over-spreading. When scones spread too much in the oven, they can lose their flaky, moist, and deliciously crumbly texture.
- Mix the dough just until the ingredients come together. Overmixing develops gluten, which can lead to tough and dense scones rather than the soft and flaky texture you’re aiming for.
- If the dough feels too soft or sticky, chill it in the fridge for about 15-20 minutes. This helps the pastries hold their shape during baking.
- Store scones in an airtight container at room temperature for up to 2 days or in the refrigerator for 5 days. They may dry out slightly, so you might want to warm them in the oven for a few minutes before serving.
- Freeze before baking: If you want to freeze scones before baking, shape the dough and place the unbaked scones on a baking sheet lined with parchment paper. Freeze until solid, then transfer the scones to a freezer-safe bag or container. They can be frozen for up to 3 months. Bake directly from the freezer, adding a few extra minutes to the baking time.
- Freeze after baking: To freeze baked scones, let them cool completely. Then, wrap each scone individually in plastic wrap or aluminum foil, and place them in a freezer-safe bag or container. Frozen scones can be stored for up to 3 months. Reheat them in the oven at 350°F for about 5-10 minutes or until warmed through.
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