Sour cream scones
Isn’t sitting down to scones and tea just about one of life’s sweetest pleasures? Anne Taylor shares the classic recipe.
Ingredients:
- Plain flour, for dusting
- 3 cups self-raising flour
- 80g butter, cubed
- 1 1/4 cups sour cream
- Jam and whipped cream, to serve
Method:
1. Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour. Sift self-raising flour into a large bowl.
2. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. (Or you can put everything in a food processor).
3. Make a well in the centre. Add one cup of sour cream. Mix with a flat-bladed knife until mixture forms soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth.
4. Pat dough into a two-cm-thick round. Using a five-cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining four rounds.
5. Place scones onto prepared baking tray, one-cm apart. Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack.
6. Serve warm with jam and cream.
To read more of Anne’s recipes you can visit her blog here or her Facebook page here.