This was an emergency scone… I had leftover strawberries that were going over to the dark side and needed eating up. What I had done was chop them up and buried them under a layer of brown sugar, so by the time I got around to them, they had released a lot of the water into the brown sugar, so try as I might there as no room in the recipe for the sour cream I really wanted to shoehorn into them. Nevertheless with this recipe, there is no such thing as a bad scone.

Strawberry Brown Sugar Sour Cream

1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup brown sugar
4 tbls butter
1/3 cup fresh or frozen strawberries or diced
1/4 cup sour cream

DIRECTIONS
Heat oven to 400°F
Combine flour, baking powder, brown sugar, and salt in bowl and stir.
Cut in butter, with with pastry or biscuit cutter or use your fingers, dough should look crumbly.

Add strawberries and stir to incorporate
Add sour cream and stir until the dough comes away from the sides
Dough will be sticky, dust with a tablespoon or two with flour if needed.

Tip dough ball onto floured plate.
Using floured hands form into large disc at least 1/2 to 3/4 inch thick.
Use floured pastry cutter or knife and cut dough into wedges.
Transfer wedges to either preheated cast iron pan or greased cake pan.

Sprinkle with 1 tablespoon of sugar before baking.
Bake 15 minutes until the center of the dough no longer gives when pressed.

Remove pan from oven, shake pan or tap on counter to loosen scones.
If scones seem to stick, smack pan on counter harder or loosen scones with flexible spatula.
Remove scones from pan by tipping onto your hand or a plate, bottom should be browned.
Place scones on cooling rack and let come to room temperature before serving.
When cooled scones should break into wedges easily,
if not use serrated knife to loosen them from each other.

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