I love snow days. Even when it still requires working from home. And for some reason, snow days make me want to bake things (which is crazy, because any other day, i would much prefer to make soups before baking. i always seem to mess up baking.) So with this upcoming snow storm, when we stopped for the night-before-grocery-run, our essentials included a few baking ingredients for some scones! My husband found the basic recipe, and I altered it a bit to add the strawberries and some coarse sugar and a vanilla glaze... yum!

I already shared the recipe once, and thought it was a good idea to share it again... especially since I'm about to make another batch (or three!) this weekend! I would love to hear more ideas for varieties of scones to try next... leave your ideas or feedback on the comments!

Simple Scones (Strawberry)

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1 1/2 cups diced strawberries*
1/2 cup sour cream
1 large egg

* Can substitute blueberries or 1 cup chocolate or cinnamon chips or cranberries with orange zest

Directions

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in strawberries (mixture will be sticky and messy).

In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with coarse sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

In a large glass measuring bowl or small bowl, mix all glaze ingredients until smooth. Using a spoon drizzle over cooled scones. Let sit for 30 minutes, so the glaze can harden.