Happy Scones

9 ingredients
6 servings
65 mins

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


  1. Combine the dry ingredients (flour, sugar, salt and baking powder) in a large mixing bowl
  2. In a second bowl, add the wet ingredients (1 egg, vanilla essence, double cream and sour cream) and whisk together.
  3. Slice or grate the cold butter into the bowl of dry ingredients. Mix until the butter is incorporated but not creamed.
  4. Add the bowl of wet ingredients into the bowl of dry ingredients and mix together with a wooden spoon to form a loose dough.
  5. 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.
  6. Flour a surface and turn out the dough, shaping into a circle using your hands.
  7. Using a sharp knife, cut down the middle, then cut each half into three equal pieces.
  8. Shape into circles with your hands.
  9. Place the scones onto a baking sheet lined with baking paper, with the scones spread out with at least a 5cm gap between them.
  10. Pop in the freezer for 30 minutes
  11. After 15 minutes, preheat the oven to 200º.
  12. Remove the scones from the freezer and brush the tops with the extra double cream
  13. 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.
  14. Remove from the oven and leave to sit for 15 minutes, before transferring to a wire rack to cool.
  15. Enjoy with cream and jam. Or is it jam and cream?