Sour Cream Scones
Plain flour, for dusting
3 cups self-raising flour
80 g butter, cubed
1 to 1 ¼ cups sour cream
Jam and whipped cream, to serve
Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour.
Sift self-raising flour into a large bowl and place, together with butter, into a food processor and process until the mixture resembles breadcrumbs.
Add sour cream through the funnel of the food processor. Add more cream if required. You can adjust the mixture with more flour if it is too wet.
Turn onto a lightly floured surface. Knead gently until smooth.
Pat dough into a 2 cm-thick round. Using a 5 cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds.
Place scones on the prepared baking tray, 1 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.
Serve warm with jam and cream.
- Add dried fruit to the mixture
- Pumpkin – mashed or
- Scones could be served with Lemon butter
- Add some grated cheese, sliced olives, and sun-dried tomatoes