Brown Sugar Strawberry Scones

20130912-222017.jpg Hi all! It’s been awhile! I hardly know where to start, so I’ll start with these scones. Back when my mom made these the first time, I remember lying in bed, and waking up and smelling something so tantalizing that I popped out of bed, ran up stairs and had to see what it was. What can I say, I get excited about food. Lo and behold were these scones, still steaming from the oven. I really think what makes them smell and taste so delicious is the combination of sour cream, brown sugar and strawberries.

20131203-125840.jpg Brown sugar, sour cream and berries are a classic combination for a good reason. In these scones, the sour cream keeps them moist and a bit tangy, and the brown sugar topping sinks and forms pockets in the scones as they bake which balances everything. You can really use any fruit you want in these scones, but as I’m partial to strawberries and they work especially well with the brown sugar and sour cream, you should stick to those.

20131207-150529.jpgOn a random side note, these make me quite nostalgic. When I was 10 or so, I made these pancake maple muffins that smelled really similar to these. For an English assignment, I wrote a little story where I made those muffins, and a bear cub was dropped off on our doorstep and he ate them all. I went into quite a lot of detail about the muffins in my story, but what can I say? I love describing food! These scones would really brighten up anyone’s day; so bring a little sunshine to someone’s life this winter.

Brown Sugar Strawberry Scones

Recipe from the kitchn


2 cups all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup sour cream
1 large egg
1 tsp vanilla extract
1 cup chopped strawberries (fresh or frozen. If using frozen, do NOT thaw before adding them to the batter.)


1/4 cup all-purpose flour
1/4 cup packed brown sugar
3 tbsp butter, softened

Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. Cut in the butter with a pastry blender or fork, blending until butter is around the size of peas.

Whisk together sour cream, egg, and vanilla. Pour into flour mixture; stir gently until just combined.

Turn dough out onto counter. Pat into a large rectangle and sprinkle half the strawberries over half the dough. Fold the dough onto itself and pat out again into a large rectangle. Sprinkle the remaining strawberries over half the dough and fold it onto itself. Fold the dough once or twice more to combine, being careful not to crush the strawberries.

Transfer to a baking sheet lined with parchment paper or spray with cooking spray. Pat dough into disk about 1 inch thick. Cover and refrigerate for 1 hour to overnight.

30 minutes before baking, preheat oven to 400F. For the topping, combine flour and brown sugar. Stir in butter; it will be paste like.

Crumble topping over dough; slice into 8 wedges. Space wedges evenly, about 2 inches, on baking sheet.

Bake for 18-20 minutes until set and golden brown. Let cool on baking sheet 5 minutes, transfer to wire rack and let cool completely.

Yield: 8 scones


Liége Waffles

20130623-015332.jpg A.K.A Belgian waffles. I first had this variety of waffle in Costco, and it was warm; I was struck! A yeasted, buttery pastry with caramelized sugar?!?! Oh goodness. It was one of the best things I had ever eaten! Promptly after that, we bought a box and ate them warmed up in the oven. Although they were very tasty, it wasn’t enough for me. I started researching recipes. 20130623-014505.jpg I remembered seeing a recipe for gingerbread liége waffles at bakingdom. Although they sounded delicious, I wanted classic liege waffles. So I took her recipe and tweaked it, taking out the spices and replacing the molasses with honey. They turned out amazing!! The homemade, buttery yeasted dough, with pockets of pearl sugar that had melted and caramelized while it cooked made them exceptional. I’m so glad that I made these, they’re definitely an experience you do not want to miss! 20130623-015213.jpg

Liége Waffles


1/3 cup milk
1/2 cup unsalted butter
2 eggs
1 tbsp honey
1 tsp vanilla extract
2 cups bread flour
2 tbsp granulated sugar
1 1/4 teaspoon (or 1 packet) instant yeast
1/2 teaspoon salt
3/4 cup pearl sugar


In a medium bowl heat milk until hot. Stir butter into milk until melted. Add eggs, whisk to combine. Stir in honey and vanilla; set aside.

In a large bowl, or bowl of a standing mixer with dough hook attachment, combine the flour, sugar, and yeast. With mixer on low speed, slowly add the milk mixture in steady stream. Increase speed to medium and mix until the dough barely sticks to the bowl, about 7 to 8 minutes, scraping the sides as necessary. Transfer dough to a large, greased bowl; cover with plastic wrap. Let rise until doubled in size, about 1 hour.

Once doubled, heat waffle iron. Knead pearl sugar into dough.

Divide the dough into 9 3-ounce pieces. One piece at a time, spread dough in the hot iron. Cook until deep golden brown, about 2 to 3 minutes.

Yield: 9 waffles