Makes 9
40g butter
200g sour cream
a pinch of salt
35g sugar
½ sachet of baking powder
210g flour
110g strawberries
Fall strawberries are here. And they’re so flavourful! I had some sour cream left, so I thought of baking some scones that I had on my mind for a long time.
Melt the butter and the sour cream in a pan, on low heat. After the butter melts, add the salt, the sugar, and the baking powder, stirring slowly.
Next, add the flour. The dough will be compact and non-gooey, but slightly oily.
The strawberries that were washed and cleaned were cut into 4 or 8, depending on their size, and then mixed and added to the dough by kneading – don’t worry, they will not be too juicy.
Spread the dough by hand (thickness: 5mm) and cut the scones using a 7cm round cutter.
Place the scones on a baking parchment, in a large baking pan, and bake them for 15 minutes in the preheated oven at 200⁰C.
