It is that time of year! Our annual strawberry picking adventure was yesterday. It was hot, like really hot but we managed to pick six pounds of berry goodness. Of course a strawberry treat always follows. This year it is Strawberry scones…but I think some ice cream will soon follow.

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup (8 tablespoons) cold unsalted butter
• 3/4 cup sour cream
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup roughly chopped strawberries

1. Combine the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Dice the butter into small cubes and toss with the flour mixture. Work the butter into the flour with a fork or pastry cutter until it looks like coarse bread crumbs.
2. Whisk together the sour cream, egg, and vanilla. Make a well in the middle of the flour mixture and pour the sour cream mixture into the well. Using a wooden spoon or stiff spatula, mix and fold the sour cream mixture into the flour mixture. Be as gentle as possible.
3. When almost all the flour has been incorporated (it’s ok if there’s still loose flour at the bottom of the bowl), turn the dough out onto the counter. Pat it into a wide rectangle and sprinkle half of the strawberries over half the dough. Fold the dough over onto itself and pat again into a wide rectangle. Sprinkle the remaining strawberries over half the dough and fold it over itself again. Fold it once or twice more to work in the strawberries, being as gentle as possible so as not to smoosh the strawberries. If any strawberries fall out, press them into the top.
4. Press dough in a scone pan or form a disc and cut into 8 wedges. Refrigerate for one hour.
5. A half hour before baking, heat the oven to 400°F.
6. Remove the scones from the refrigerator. Bake for 18-20 minutes until the scones are firm on the sides and golden-brown on the top. Let the scones cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling.

Perfect on a spring day!

Fresh as can be!

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