Strawberry Sour Cream Scones with Crumble Topping

I had to share the recipe for these scones because I used them as a bribe to get my awesome friend Sarah to help me with the redesign of my blog. So, since these scones benefited all of my faithful readers by giving you a much better blog to look at, here is the recipe. And seriously, they’re delicious.


Recipe adapted from here.

Ingredients (makes 8 scones)
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter, cut into cubes
3/4 cup sour cream
1 large egg
1 teaspoon vanilla
1 cup strawberries, cut up (you can use another fresh fruit)

1/4 cup flour
1/4 cup brown sugar
3 tablespoons butter, softened

1. Mix the flour, sugar, baking powder, and baking soda in a bowl. Add the butter and work it in with a fork or pastry cutter until it is crumbly.



2. Using a whisk, mix the sour cream, egg, and vanilla. Make a hole in the middle of the dry ingredients and pour the wet ones in. Mix carefully, trying to fold the dough and not stir it.




3. Once the dough is almost all incorporated, set the dough onto a floured surface (counter or cutting board should work). You may need to use your hands to mix in the loose flour. Then, use your palms to spread the dough into a wide rectangle. Place half of the strawberries onto half of the dough. Fold the dough in half, and flatten it into a rectangle again. Try to be careful with the dough so that it doesn’t rip. Once the dough is in a rectangle again, put the remaining strawberries on half of the dough and fold it over again. Fold the dough one to two times more, being careful with the strawberries. Shape the dough into a circle, about one inch thick. Note: the dough ripped a couple times for me and I just ripped pieces off of areas with a lot of dough and placed these pieces on the ripped parts. 






4. Place the dough on a baking sheet lined with a silicone sheet or parchment paper. Refrigerate the dough for at least an hour. You can also leave it in the fridge overnight (if you do this, take it out of the fridge 30 minutes before baking it).

5. Preheat the oven to 400 degrees. Before taking the dough out of the fridge, mix the brown sugar and flour, and then mix in the softened butter.


6. Take the scones from the fridge and sprinkle the topping on top. Cut the scones into triangles (I recommend using a pizza knife), and then spread the scones out on the cutting board so that they are farther apart.


7. Bake the scones for 18-20 minutes. They will start to turn a golden color on top. Let them cool on a wire rack, and then serve immediately.



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