Brown Sugar, Sour Cream and Strawberry Scones


by Lynne Vea, PCC Natural Markets Chef

Posted on May 15, 2010 at 2:17 PM

Updated Monday, May 17 at 9:08 AM

(Makes 8 scones)

For the scones:
2 cups unbleached white flour
1/4 cup Bob’s Red Mill 7 Grain Hot Cereal (or substitute whole grain flour)
1 tablespoon baking powder
1/4 cup brown sugar
1/2 teaspoon salt
4 tablespoons butter, chilled and cut into small cubes
1 cup chopped strawberries
1 egg, lightly beaten
3/4 cup sour cream
1/4 cup milk
1 teaspoon vanilla extract

Preheat your oven to 400°.

In the bowl of a food processor, combine the flour, Bob’s grains, baking powder, brown sugar, and salt. Pulse to mix. Scatter the butter over the flour and pulse until the mixture resembles corn meal. Transfer to a mixing bowl. Add the strawberries and toss to coat the berries with flour.

In a separate bowl stir together the egg, sour cream, the milk, and vanilla. Pour this onto the flour mixture and gently fold together until all the flour is moistened.

Sprinkle a little flour on a work surface, turn out the dough, and gently knead it a few times to bring it together. Use a little more flour if necessary. (This will be a sticky dough) Don’t overmix!

Transfer the dough to a baking sheet and pat it into a circle about 1-inch thick. With a dough cutter or long knife, cut into 8 wedges, leaving the circle intact. Sprinkle the top with demerrera, turbinado or brown sugar.

Bake the scones for 20 - 25 minutes until deep golden.

To Serve:
Cut the scones in half and top with sliced berries and sweetened whipped cream.