Oh happy day when we got strawberry shortcake for dessert! The extra scones are good warmed up and served with butter and jam. (If you happen to have some whipped cream left over too top the jam with a little spoonful – now you’ve got an English cream scone!)
- Fresh strawberries
- Sour cream scones recipe follows
- Whipping cream
- Icing confectioners' sugar
Sour Cream Scones:
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup white sugar
- 1 egg
- 1 cup sour cream
- 1/2 teaspoon vanilla
- Best served the same day, so prepare strawberries and whip cream as required for the number of people you are serving.
- Early in the day, slice the strawberries and add a little sugar to taste. Refrigerate until serving time, to allow juice to form. Retain enough whole perfect strawberries to garnish.
- Prepare sour cream scones - recipe below.
- Just before serving, whip the cream and sweeten with icing sugar. Add vanilla.
- To assemble each serving, cut a scone in half and place the bottom half on a plate. Spoon strawberries and some of the strawberry juice over top. Spoon whipped cream over top of the strawberries, then top with the top of the scone. Garnish with a small spoonful of whipped cream and a whole strawberry.
Sour Cream Scones:
- In a medium bowl combine flour, baking powder, baking soda, salt and sugar.
- In a small bowl beat the egg with a whisk. Whisk in the sour cream and vanilla. Make a well in the dry ingredients and add the egg mixture all at once. Stir to make a soft dough.
- Turn out onto a floured board and knead 10 times. Separate dough in half and pat each half into a circle 1/2 to 3/4 inch thick and 6 inches wide. Cut each circle into 6 wedges.
- Transfer wedges to an ungreased baking sheet and bake at 400 degrees F. for 13 to 15 minutes until golden brown.