STRAWBERRIES 'N' CREAM SCONES
This strawberry scones recipe is rich with cream and packed with berry goodness. If you are like me, you won't be able to eat just one! -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Time 30m
Yield 8 scones.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened. , Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges. , Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 233 calories, Fat 8g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 387mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY-SOUR CREAM SCONES WITH BROWN SUGAR CRUMBLE
Make and share this Strawberry-Sour Cream Scones With Brown Sugar Crumble recipe from Food.com.
Provided by 786507
Categories Scones
Time 40m
Yield 8-10 scones, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°.
- Combine the flour, baking powder, sugar, and salt in a mixing bowl.
- Cut the butter into the flour until it looks like coarse bread crumbs.
- Add the strawberries and toss until the berries are coated with flour.
- Whisk together the egg, sour cream, 1/4 cup of the milk, and vanilla.
- Pour this onto the flour mixture and then fold them together until all the flour is moistened. If necessary, add up to 1/4 cup of additional milk until a shaggy, moist dough is formed. Try not to overwork the dough.
- Sprinkle a little flour on your counter, turn out the dough, and sprinkle a little more flour on top.
- Pat the dough into a circle or rectangle about 1-inch thick, and use a bench scraper to cut the scones into wedges.
- Transfer the scones to a greased baking sheet.
- Combine the ingredients for the topping and use your fingers to crumble this evenly over all of thescones.
- Bake for 20 - 25 minutes until the scones are firm on the outside and golden in spots. Let the sconescool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling.
- These scones are best on the day that they're made. If you're planning on keeping them for several days, skip the topping (which will absorb moisture and get mushy) and instead smear them with butter and a sprinkle of brown sugar just before eating.
Nutrition Facts : Calories 485.5, Fat 23.2, SaturatedFat 14, Cholesterol 88.8, Sodium 459.4, Carbohydrate 62, Fiber 1.8, Sugar 22.1, Protein 7.9
SOUR CREAM AND FRUIT SCONES
The benefit of using frozen fruit in these tangy scones is in how it keeps the butter cold. Cold butter melts slowly in the oven, creating steam and tender pockets in the scones. The frozen fruit also doesn't get smashed the way fresh fruit does. You can freeze the scones before baking for up to a month, just add a few minutes to the baking time. They are delicious on their own or with a bit of butter, but, for extra credit, split and toast the scones, then mix a spoonful of sour cream with some freshly whipped cream and sandwich inside.
Provided by Dawn Perry
Categories breakfast, brunch, quick breads, dessert
Time 35m
Yield 8 scones
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder and salt in a large bowl. Using the large holes of a box grater, grate butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. Use your fingers to work the butter into slightly smaller pieces. Add cherries and toss to combine.
- In a small bowl, whisk together sour cream and milk. Add to the flour mixture, and use a fork to stir until all the dry flour bits are incorporated, but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together, then dump the dough out onto a lightly floured work surface.
- Pat dough to a 1-inch-thick rectangle. Cut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg.
- Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through.
STRAWBERRY SOUR CREAM SCONES
Soft, almost cake-like strawberry scones with a touch of lemon cream cheese frosting. My husband says these are the best scones he has ever eaten! I found a recipe online, but modified it to the ingedients I had on hand and thought might taste the best.
Provided by 1029111
Categories Scones
Time 50m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine and mix together flour, baking powder, baking soda, salt and sugar in bowl.
- Use a pastry blender or fork to cut cold butter into flour mixture until well combined and it looks like coarse crumbs.
- Gently mix in sour cream (or yogurt, flavored or plain) and chopped strawberries until combined.
- Knead slightly on work surface if needed.
- Divide dough in half and shape into two balls. Flatten ball and cut into four sections making triangles.
- Place on prepared baking sheet.
- Bake 18-22 minutes until scones are brown and don't give too much when touched.
- Let cool on wire rack.
- While cooling, cream together softened butter, cream cheese, and confectioners sugar. Add lemon juice to make a soft but still firm frosting.
- Use the corner of a zip top bag to make a pastry bag, cutting off a very tiny piece of the corner to "pipe" frosting onto cooled scones.
- Enjoy!
Nutrition Facts : Calories 357.2, Fat 17.2, SaturatedFat 10.5, Cholesterol 45, Sodium 523.2, Carbohydrate 47.7, Fiber 1.2, Sugar 22.8, Protein 4
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5/5 (3)Total Time 40 minsCategory Breakfast, DessertCalories 424 per serving
- In a large bowl, whisk together the flour, sugar, salt and baking powder. Add the cubed butter, and using your fingers or two forks, work the butter into the flour mixture until it resembles the consistency of wet sand.
- In a separate small bowl or liquid measuring cup, whisk together the heavy whipping cream, sour cream, eggs and vanilla extract. Add the wet ingredients to the flour mixture, and using a spatula, mix just until combined. (Do not overmix the batter or the scones will be dense.) Add the strawberries and chocolate chips and mix just until combined.
- Lightly flour your work surface. Transfer the dough onto your work surface and gently pat it into an 8-inch round disk. Using a sharp knife, cut the disk into 8 wedges then arrange the scones on the baking sheet, spacing them at least 2 inches apart. Brush the tops of the scones with heavy whipping cream.
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- Preheat oven to 400˚F. In a large bowl, stir together 2 1/2 cups flour, 2 Tbsp sugar, 1 Tbsp baking powder and 1/4 tsp salt. Add 1/2 cup diced butter and cut it into flour using pastry blender until mixture resembles pea-sized coarse crumbs. Gently toss in chopped strawberries. Make an indentation in the center and set bowl aside.
- Stir together 2/3 cup powdered sugar and 1 Tbsp milk. Easily thicken glaze by adding more powdered sugar and thin it out with more milk. Drizzle glaze over scones and serve scones warm or at room temperature.
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