Recipe: Strawberry-Sour Cream Scones with Brown Sugar Crumble (2024)

FAQs

How crumbly should scones be? ›

A scone should not flake like a biscuit.

It can have layers of course, but they should err on the side of crumbly. A scone is slightly dryer than a biscuit and yet, when done well, not dry at all. Scones are intended to be consumed with a hot beverage of your choice after all.

Why are my scones flat and crumbly? It's possible you added too much sugar. Sugar makes scones crumbly. You could have baked them for too long or used a high temperature, which caused them to flatten.

It's good for calorie counters who don't want to sacrifice flavor. The sour creams blends well with the sugar, making the whole thing taste like strawberries with whipped cream."

Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.

Although convenient and tasty, scones are a complete loss. They are typically extremely high in calories from the heavy butter and cream. And, although scones with fruit might seem healthier, most are even higher in calories and still high in saturated fat. Steer clear of scones.

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods.

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

The sweet and grainy brown sugar combines with the creamy and tangy sour cream and that juicy berry and it's pure magic. This is one of our favorite family snacks, or something fun to pull out after dinner or on a late summer night.

Sugar maceration is well-suited for strawberries because its hygroscopic properties draw out the water in the berries, creating a syrupy juice. As the berries macerate, they gently collapse, forming a jammy consistency that is ideal for spooning over ice cream, yogurt, or cake.

A mixture of vinegar and water can destroy harmful bacteria and kill off mold spores on the strawberries. Vinegar gives berries a thorough cleaning and can get rid of any dirt or little bugs that may be on them. Soaking your berries in vinegar won't affect how they taste.

Why do bakers use sour cream? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Of course, sour cream works great in appetizers like dips and salads, too. It's creamy, tangy, and pairs perfectly with chips and veggies. As for cakes, pies, and breads, the extra fat content can make your baked goods moister and richer while the tart flavor offsets some of the sweetness.

First and foremost, brilliant scones are about having the confidence to do as little as possible. The less you knead the mix, the less the gluten will tighten up – which means your scones will stay loose and crumbly, rather than tight and springy. Make sure you sieve the flour and baking powder into your bowl.

Fluffy and soft with a little crisp to the edges and top. The perfect scone doesn't come easy. There are many little gritty things that can get in the way of achieving that all-buttery point of perfection.

It should be sticky, but more viscous than Nutella so that it holds a shape. Add a bit more flour to the recipe, or just roll a bit more flour on when you dump it onto the floured surface. Don't knead, work in butter add milk, mix with a knife, cold metal.

This can happen if you add too much butter. If you double the amount of butter in our recipe, they'll turn out more like cookies (we tested it for you). So, try to reduce the amount of butter. Keep in mind that after rubbing in the fat into the flour, it should give a crumbly texture.