Full of fruit and light as air, these beautiful scones are a must for weekend breakfasts in summer.
Course Breakfast & Brunch
Essential Ingredient Strawberries
Prep Time 30minutes
Cook Time 25minutes
Total Time 55minutes
1/2cupsour cream or crème fraîche
2cupsorganic all-purpose flourplus more for rolling
2 1/2teaspoonsbaking powder
1/4cupraw cane sugar
3/4cupunsalted butterchilled (1 1/2 sticks)
sugarfor sprinkling (I used demerara)
Preheat the oven to 400F. Slip a sheet of parchment paper onto a rimmed baking sheet.
In a small bowl, beat the eggs with a fork. Add the sour cream and vanilla. Mix well.
In a large bowl, combine flour, baking powder, sugar and sea salt. Using the large side of a box grater, grate the butter into the flour. Use your fingertips to lightly toss the butter into the flour mixture. Add the egg mix to the flour. Fold lightly with a spatula until just combined.
Dust the counter with flour and empty the bowl into the surface. Gather the dough together, pressing it a bit, but not working it much. Dust with flour if needed and roll dough into a 12-inch square.
Fold the dough in thirds, then in thirds again to make a 4-inch square. Return to the bowl and freeze for 5 minutes.
Roll the dough into a 12-inch square. Scatter berries evenly onto the dough and then roll it into a cylinder. Press down gently on the roll to flatten slightly, then cut it into 10 wedges with a sharp knife.
Transfer the scones to the baking sheet. Whisk an egg with 1 tablespoon of milk for an egg wash and brush the tops of the scones (this helps them to brown nicely). Sprinkle with a little extra sugar if desired.
Place on the middle rack of the oven and bake for 20-25 minutes or until golden brown on top. Cool slightly before serving.
While these scones are best enjoyed on the same day they are made, the leftovers made for a spectacular strawberry shortcake on the second day.