Strawberries are everywhere right now and I am loving it. They are by far, one of my favorite foods. My mom loves to tell the story of us going to the strawberry patch in Massachusetts when I was little. It was one for the basket, two for my mouth. I guess I would come out of that place looking like a murder scene with strawberries all over my face - ha! I didn't hide my scheme well. And I tell ya, things haven't changed much in 30 years either because when I cook something today -- its a little for the dish and a little of me along the way.
This time of year, I pick up a pack of strawberries nearly every grocery trip. Well, a few weeks ago Chris noticed and put in a request for these scones. I was happy to get in the kitchen and whip them up. They are easily one of favorites to make because they are so dang easy. Morgan actually gave me this recipes YEARS ago. I still remember she made blueberry scones and brought them into the office to share -- I was in love! I have adapted it to use for Roasted Cranberry Scones and Cherry Almond Scones throughout the years. It is such a good base with so much potential!
I usually have some form of the ingredients always in the house. I have even swapped the sour cream or greek yogurt and even cottage cheese -- all of them work great.
Tip: do not skip the sugar on top! I think it makes the scone ever so fancy and adds a lovely crunch!
Adapted from Pam Anderson's Simple Scones // Makes 8
- 2 cups all purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1 cup fresh or frozen strawberries
- 1/2 cup sour cream
- 1 large egg
- 1-2 tsp of raw sugar for sprinkling on top
- Preheat oven to 400 degrees
- In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in the strawberries
- In a small bowl, whisk the yogurt and egg until smooth
- Using a fork, stir the yogurt mixture into the flour mixture until a large dough clumps forms. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough until come together - have crumbles is normal)
- Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife or pastry knife and cut the dough into 8 slices, like a pizza. Place the pieces on a cookie sheet lined with parchment paper. Sprinkle a bit of raw sugar on top of each square. Bake for 15 to 17 minutes.
- Cool for 5 minutes and serve warm or at room temperature. Should keep in a air tight container for 3 days.