Our love for scones started several years ago when I got a Top Secret Recipes cook book from QVC. Inside those pages of luscious secret recipes was a recipe for iced pumpkin scones from Starbucks. I made them, and the love for scones began.
After making the only scones I had ever made for years, came caramel apple scones, which were the favorite of the fall last year. I made them fairly often. I had pinned so many scone recipes on Pinterest that I nearly needed a board for strictly scones….That’s a good name for it actually, maybe I’ll create it….Anyways. I find so many recipes on Pinterest and it’s hard to make them all, however I had seen one for a strawberry white chocolate scones over at Brown Sugar, and I thought ok, this is the one I’ll try next. Oh.my.goodness. Fresh strawberries, chunks of white chocolate chips, and brushed with heavy cream and sprinkled with sugar and baked until golden brown. These are the perfect scones!
scroll down for a printable recipe.
What do you need?
1 tablespoon ground flax seeds + 3 tablespoons water – do this first and set aside (you can use an egg in place of this)
3 1/4 cup flour, more for kneading
2/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 stick cold butter, cut into smallish chunks, I cut mine up and stash it in the freezer while doing the first few steps
1 cup sour cream
2 tablespoons milk
1 1/2 teaspoons vanilla
1 cup diced strawberries
1/2 cup white chocolate chips
1/3 cup heavy whipping cream
sugar for sprinkling
What do you do?
Preheat your oven to 375 degrees.
In a large bowl mix together your flour, sugar, salt, baking powder, and baking soda.
In a small bowl mix together the sour cream, milk, and vanilla together.
Using a pastry cutter or fork cut in the cold butter. Your looking for thick clumps of wet sand.
Add the sour cream mix and flax egg, mix until combined.
Add the strawberries and white chocolate chips, using your hands mix fold these in. The dough is going to be sticky!
Drop your dough onto a floured surface.
Sprinkle the dough with a bit of flour, and fold over onto itself a few times, no more than 4 or 5 times. You don’t want hard scones!
Pat the dough into a round inch thick disc.
Using a sharp knife, cut into triangles and place them one inch apart on a parchment lined baking sheet.
Brush the tops with heavy cream and sprinkle with sugar.
Bake for 25 minutes or until slightly brown and the edges are set. Allow to cool for 10 minutes before serving.