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

Scones:

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.)

Topping:

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