Fresh scones are one of my favourite things to whip up when I’m in a hurry 🙂 There’s no waiting for ingredients to come to room temperature; you can also put the dry ingredients together the day before, and take it out the next day and toss in the remaining cold ingredients.
After trying a few scone recipes, this is my favourite now. You can tweak it depending on how you want to eat it 😀
Want something on the go? Just leave the recipe as it is – the sour cream and butter makes the scones so moist and rich that you won’t need any butter, clotted cream, or jam.
Or if you’re a scone traditionalist (is there such a thing? HAH) and love your scones with butter, clotted cream or jam; change the sour cream to milk, or use a mixture of 1/2 sour cream and milk (try both and see which you prefer!), and these are perfect for butter, cream and jam slathering when hot. Mmmm.
The original recipe calls for raisins. I’ve substituted that for chocolate chip and that came out great too. So play away and replace the raisins for your favourite dried fruit, berries, nuts, chocolate, candies. Add in lemon or oranges zest, spices, or maybe some liquor… 😉
Adapted from Allrecipes Simple Scones
- 2 cups (250g) plain flour, sifted
- 1/3 (75g) cup caster sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup (115g) butter, cold and cubed
- 1/2 cup (120ml) sour cream (or 1/4 cup milk and 1/4 cup sour cream)
- 1 large egg
- 1/2 tsp vanilla extract
- Add-ins: 1/2 cup raisins (i love soaking mine in Grand Marnier :p), chocolate chips, almonds, and so on...
1. Preheat your oven to 200°C / 400 °F
2. Sift together the flour, caster sugar, baking powder and baking soda into a large bowl (or into the bowl of your stand mixer),
3. Toss in the butter and rub into the flour mixture; or if using a stand mixer, beat in the butter using the paddle attachment. It is done when the flour becomes slightly yellow and resembles coarse meal.
4. Put in your add-ins at this stage.
5. In a separate bowl, mix together the egg, sour cream and vanilla extract. Pour this into your flour-butter mixture. I usually pour in about 3/4 of the liquid mixture and mix it together, and slowly add the remaining lquid if required. The dough should come together nicely and not be overly sticky!
6. Pat out your dough into about a 7 or 8 inch circle. Using a large knife, slice the circle into 8 wedges (for each cut, slice down in one motion; do not use a sawing motion as this will prevent the scone from rising properly!).
7. Transfer the scones to a baking sheet and leave about 1/2 - 1 inch between each slice.
8. Brush the top of the scones with milk or egg (sometimes I use the remaining liquid mixture from above ;)), and sprinkle with sugar if you like. Bake for 15- 17 minutes or until golden brown.
9. Remove and leave to cool for 5 minutes before eating!