Indulge in the delightful flavors of British baking with our irresistible Strawberry Sour Cream Scones topped with a heavenly brown sugar crumble! Perfect for breakfast or an afternoon tea treat, these scones are a luscious blend of sweet strawberries and creamy sourness, all wrapped in a tender, buttery pastry. With just 35 minutes from start to finish, you can create a batch of 8 mouthwatering scones that will have your friends and family begging for seconds. Ready to elevate your baking game? Let’s dive into this scrumptious recipe that promises to be the star of your next gathering!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 cup sour cream
- 1 cup strawberries, chopped
- 1/4 cup brown sugar (for crumble)
- 1 tbsp butter (for crumble)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk the dry ingredients together until well mixed.
- Add 1/2 cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, mix 1 cup of sour cream with the chopped strawberries (1 cup). Gently fold the strawberry mixture into the flour and butter mixture until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat the dough into a circle about 1 inch thick.
- Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. Place the scones on the prepared baking sheet, leaving some space between each one.
- For the brown sugar crumble, in a small bowl, mix together 1/4 cup of brown sugar and 1 tablespoon of softened butter until crumbly. Sprinkle this mixture evenly over the tops of the scones.
- Bake the scones in the preheated oven for 15-20 minutes, or until they are golden brown and a toothpick inserted in the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve the scones warm or at room temperature. They are delicious on their own or with a dollop of whipped cream or butter.
Tips
- Use Cold Ingredients: Make sure your butter and sour cream are cold. This helps create a flaky texture in the scones, which is key to achieving that perfect bite.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones, so be gentle!
- Chill the Dough: If you have time, chill the dough for about 15 minutes before cutting it into wedges. This will help the scones rise better in the oven.
- Experiment with Fruits: While strawberries are delicious, feel free to mix in other fruits like blueberries or raspberries for a different twist on this classic recipe.
- Check for Doneness: Keep an eye on your scones as they bake. They should be golden brown on top and a toothpick inserted in the center should come out clean.
- Serve Fresh: These scones are best enjoyed fresh out of the oven. Serve them warm with a dollop of whipped cream or a pat of butter for an extra treat!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
