Brown Sugar, Sour Cream and Strawberry Scones
Yield: 8 scones
- 2 cups unbleached white flour Add to list
- 1/4 cup Bob's Red Mill 7 Grain Hot Cereal (or substitute whole grain flour) Add to list
- 1 tablespoon baking powder Add to list
- 1/4 cup brown sugar Add to list
- 1/2 teaspoon salt Add to list
- 4 tablespoons butter, chilled and cut into small cubes Add to list
- 1 cup chopped strawberries Add to list
- 1 egg, lightly beaten Add to list
- 3/4 cup sour cream Add to list
- 1/4 cup milk Add to list
- 1 teaspoon vanilla extract Add to list
Preheat oven to 400Â° F.
In the bowl of a food processor, combine the flour, Bob's grains, baking powder, brown sugar and salt. Pulse to mix. Scatter the butter over the flour and pulse until the mixture resembles corn meal. Transfer to a mixing bowl. Add the strawberries and toss to coat the berries with flour.
In a separate bowl stir together the egg, sour cream, milk and vanilla. Pour this into the flour mixture and gently fold together until all the flour is moistened.
Sprinkle a little flour on a work surface, turn out the dough, and gently knead it a few times to bring it together. Use a little more flour if necessary (this will be a sticky dough) but don't over mix!
Transfer the dough to a baking sheet and pat it into a circle about 1-inch thick. With a dough cutter or long knife, cut into 8 wedges, leaving the circle intact. Sprinkle the top with demerrera, turbinado or brown sugar.
Bake the scones for 20 to 25 minutes until deep golden.
Cut the scones in half and top with sliced berries and sweetened whipped cream.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 15, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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