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.