- 2 cups all-purpose flour (+ a little extra for work surface and hands)
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon
- 1/2 cup unsalted butter, cold (1 stick)
- 1 large egg
- 1/2 cup sour cream
- Approximately 2 tablespoons of milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries
- 2 tablespoons of milk + a little bit of sugar to sprinkle over top of scones
- Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
- Dice up 1 cup of strawberries. Set aside.
- In a large bowl, blender or food processor, add 2 cups flour, granulated sugar, baking powder, salt, and mix to combine.
- Add the butter, and with a pastry cutter or fork, cut the butter in. You can also use a food processor or blender and cut the butter. Just make sure to cut the butter into about the size of small, pea-sized pieces. Set the bowl aside.
- In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
- Pour wet mixture over dry, and fold until just combined with a spoon or spatula; don't over-mix or scones will be tough. Add up to 2 tablespoons of milk if needed.
- Fold in the strawberries.
- Sprinkle about 2-4 tablespoons of flour over a clean work surface and lightly coat hands.
- Turn dough out onto your work surface and knead it into 9x6-inch rectangle, approximately.
- Cut the rectangle in half lengthwise and then into thirds in the opposite direction. Then cut each square in half diagonally, giving you a total of 12 equal triangle scones.
- Place the wedges onto the prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking.
- Using a pastry brush, brush a little bit of milk onto each scone and then sprinkle with a little sugar.
- Bake for about 12-15 minutes, or until scones are very lightly golden and cooked through.
- Allow scones to cool on a baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
- If you want the glaze, mix together 1 cup of powdered sugar, ½ teaspoon of vanilla, and about 1 tablespoon of milk. Drizzle over the scones.