Best
served the same day, so prepare strawberries and whip
cream as required for the number of people you are serving.
Early
in the day, slice the strawberries and add a little
sugar to taste. Refrigerate until serving time, to allow
juice to form. Retain enough whole perfect strawberries
to garnish.
Prepare
sour cream scones - recipe below.
Just
before serving, whip the cream and sweeten with icing
sugar. Add vanilla.
To
assemble each serving, cut a scone in half and place
the bottom half on a plate. Spoon strawberries and some
of the strawberry juice over top. Spoon whipped cream
over top of the strawberries, then top with the top
of the scone. Garnish with a small spoonful of whipped
cream and a whole strawberry.
Sour
Cream Scones:
In a medium bowl combine flour, baking powder, baking
soda, salt and sugar.
In
a small bowl beat the egg with a whisk. Whisk in the
sour cream and vanilla. Make a well in the dry ingredients
and add the egg mixture all at once. Stir to make a
soft dough.
Turn
out onto a floured board and knead 10 times. Separate
dough in half and pat each half into a circle 1/2 to
3/4 inch thick and 6 inches wide. Cut each circle into
6 wedges.
Transfer
wedges to an ungreased baking sheet and bake at 400
degrees F. for 13 to 15 minutes until golden brown.
