Our take on a classic…
320g plain flour
60g granulated sugar
1/2 tsp salt
1 tsp baking powder
60g cold butter (pop in the freezer for 30 minutes before baking)
1 large egg
2 tsp vanilla essence
40ml double cream, plus extra for glazing
40ml sour cream
- Combine the dry ingredients (flour, sugar, salt and baking powder) in a large mixing bowl
- In a second bowl, add the wet ingredients (1 egg, vanilla essence, double cream and sour cream) and whisk together.
- Slice or grate the cold butter into the bowl of dry ingredients. Mix until the butter is incorporated but not creamed.
- Add the bowl of wet ingredients into the bowl of dry ingredients and mix together with a wooden spoon to form a loose dough.
- Flour your hands and gently knead the dough inside the bowl a few times, folding the dough over itself, in up to 8 folds. If the dough won’t hold together, add a cold teaspoon of water.
- Flour a surface and turn out the dough, shaping into a circle using your hands.
- Using a sharp knife, cut down the middle, then cut each half into three equal pieces.
- Shape into circles with your hands.
- Place the scones onto a baking sheet lined with baking paper, with the scones spread out with at least a 5cm gap between them.
- Pop in the freezer for 30 minutes
- After 15 minutes, preheat the oven to 200º.
- Remove the scones from the freezer and brush the tops with the extra double cream
- Bake the scones at 200º for 10 minutes, then turn the temperature down to 180º for a further 10-15 minutes, until the tops are golden brown. Don’t open the oven when you turn the temperature down as this will cause the scones to sink.
- Remove from the oven and leave to sit for 15 minutes, before transferring to a wire rack to cool.
- Enjoy with cream and jam. Or is it jam and cream?