Ingredients
- 1 quart strawberries, rinsed, hulled and thinly sliced
- 5 tablespoons sugar, plus more to taste
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup sour cream
- ¼ cup melted vegetable shortening or salad oil
- 1 egg, lightly beaten
- 3 tablespoons milk
- ¼ teaspoon baking soda
- 1 tablespoon grated lemon zest
- Sweetened whipped cream for serving
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Nutritional Information
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Nutritional analysis per serving (8 servings)
239 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 4 grams protein; 31 milligrams cholesterol; 463 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
8 servings
Preparation
- In a large bowl, combine the strawberries and 1 tablespoon of sugar (plus more to taste) and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees. Sift the flour, baking powder, salt and 2 tablespoons of the sugar into a large bowl. In another bowl, combine the sour cream, shortening, egg, milk and baking soda. Add the liquid ingredients to the dry ingredients and stir until just combined.
- Turn the dough onto a lightly floured surface and knead gently until the dough just holds together. Roll or pat the dough to a circle about 1/2inch thick. In a cup, combine the lemon zest and remaining 2 tablespoons of sugar and sprinkle it over the circle. Cut the circle into 8 wedges and transfer them to a shiny, lightly greased baking sheet. Bake until lightly browned, about 15 minutes.
- Transfer the scones to a wire rack to cool slightly. When ready to serve, split the scones in half, top the bottom half with a generous serving of berries, cover with the top half and garnish with whipped cream.
1 hour
Dining and Cooking