Strawberry Cream Scones (or you could call them biscuits)

Unfortunately, I missed Celia’s International Scone Week last year so when the buckets of rain came pouring down on us yesterday, I figured – hey, this is a scone baking kinda day!  Now I’ve been making these scones for years because around here the only available scones you can buy could be used for hockey pucks or building a brick adobe hut.  Hard as rocks and as tasty as sand.  Almost everyone I’ve served these to have loved them with comments like “these are succulent!”.  I say almost everyone because every time I’ve tried to get my husband to try them, he’s said “maybe later”.  Translated that means “maybe NEVER“.  I’d ask him why and he’d just say “I don’t like scones”.  So when he came home last night and saw the strawberries (his favorite) peeking out of these um, delectable little things and asked me what they were, I told him BISCUITS!  He loves biscuits – had some last night, had some this morning and took one to work.

Now I still haven’t told him that he ate the dreaded scones and I’m not sure that I will but I hope you enjoy them as much as he did.


Strawberry Cream Scones

2 1/2  Cups flour
2        Teaspoons baking powder
1        Teaspoon baking soda
1/2     Cup granulated sugar
1       Stick (1/2 cup) unsalted butter (cold, cut in pieces)
1/2    Cup sour cream
1/4    Cup heavy cream
1       Egg
Fruit of your choice – chopped strawberries in this case but blueberries are great

–  In food processor, mix flour, baking powder, baking soda, and sugar
–  add in pieces of butter until mixture is crumbly
–  Mix in sour cream and egg, then pour in heavy cream and blend until dough becomes very sticky
–  Add berries (and/or nuts) by hand

Lay parchment paper on baking sheets and place blobs of scone mixture, about 6 per pan.  Warning, this is a VERY sticky batter and I find a big stirring spoon & butter knife is helpful to smooth and round each scone.  An alternative is to put the mixture on the parchment paper and spoon it all out as you would a cake mix, then cut the scones into squares after baking.
Preheat oven to 400°  and bake for about 25 minutes until top is golden brown.

If you have a scone recipe to share, you’ve still got time to join in since Celia’s declared this event scone WEEK!  Link to her wonderful post to add your idea.

36 thoughts on “Strawberry Cream Scones (or you could call them biscuits)

  1. I don’t really mind what you call these scrumptious decadent baked items. What a winner of a recipe Diane. I reckon these would be welcomed at Niki’s wedding shower.
    Have a beautiful day.
    🙂 Mandy xoxo
    PS. I posted your teeny tiny little gift today. Hope it arrives soon.


    • Thanks Mandy & I think you’re right…they just might end up on the table for the party (but I’ll have to remember to call them biscuits if John’s around). You don’t know how many times I almost said “scones” last night & caught myself.
      You are too sweet yourself! I’ll be keeping an eye out.


    • You know I always get confused with biscuits, scones, cookies…it’s not easy keeping it all straight but I love them all – maybe we could just make up a common name for them – like ‘good things you stuff in your mouth”?


  2. I like the idea of scones with the filling inside. Funny how we think there’s things we don’t like but then enjoy them in a different guise. Maybe your husband just always expects hockey pucks so that’s why he doesn’t eat scones (can’t say I blame him).


    • In the past I’ve put blueberries in them since strawberries aren’t my favorite fruit but I figured it might be an easier “sell” if my husband saw strawberries peeking out. You could be right because whenever I’ve said ‘scones’ he got that look. I don’t know why places can’t make a decent scone that you don’t break a tooth on.


    • I’m not sure about the scones vs. biscuits but I think our biscuits aren’t as sweet as scones. Usually we make them with Bisquick powder. Usually biscuits are served with a meat meal & in the South, they smother their biscuits with gravy whereas up north we tend to do melted butter. Scones just never seemed to catch on over here except in little bed & breakfast inns and places like that.


      • You have so many new tools in your new kitchen, whipping up cream should be no big dealio! I am not one of those biscuit and gravy lovers…never learned the “art” of gravy eating on a perfectly good biscuit…seems a bit much to me. But short cake? That, my dear, is another story. Love me some strawberry short cake.


      • Oh I do have the gadgets and even had the whipping cream. Now one of my husband’s favorite things in the world is strawberry shortcake but by the time I’d blurted out “biscuits!” I was committed. It was one of those caught in the moment brain farts.


    • I LOVE working in that kitchen & since my daughter’s moved back her for a month, we’re really giving it a good test of how well it works with more than 1 trying to cook. You know, I think this is the first house project I’ve done where I have yet to say “I wish that I had done ….this”. So far everything is just perfect the way it is.

      Liked by 1 person

    • You know that’s happened to me and I know of at least a half dozen others who randomly get dropped for no particular reason. I think WordPress may be “enhancing” the system. Long ago when I used to work in software, when we came out with an “enhancement” it usually meant that we were fixing bugs or creating new ones. Welcome back – don’t go away again now.


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