Looking for a new way to jazz up your traditional scone recipe? This video might have the solution you've been looking for. The addition of sour cream is sure to mix things up and add a new twist to your baking adventures.
Sour Creamed Scones recipe demonstrated by Kathie. Listen to Debi and Kathie's radio show, AFTERNOON TEA, on www.wcrfm.org.uk for more cakes, chat and the odd cuppa! See recipe below: SOUR CREAMED SCONES INGREDIENTS: 8oz / 225g self raising flour half a teaspoon (2.5 ml) salt 1.5oz / 40g butter 4 tablespoons (60 ml) fresh soured cream 4 tablespoons (60 ml) fresh milk Butter and jam to serve METHOD: ·Pre-heat oven to 190 C / 375 F / Gas Mark 5 ·Put the flour and salt in a basin ·Add the butter and crumble it with the flour, lightly in your fingers, until it resembles breadcrumbs ·Add the milk and sour cream ·Mix together with a table knife to make the dough ·Then place the dough on a board sprinkled with flour and knead quickly and lightly to bind it and make it smooth ·Roll out the dough with a rolling pin to about half an inch (1cm thick) ·With a pastry cutter, cut out the scone shape from the dough and Place on baking tray ·Bake in oven for 10 minutes until well risen and golden ·Rest baked scones on cooling tray TOP TIPS: ·Use a glass to cut the scone shape from the dough if you dont have a pastry cutter ·Baking parchment is useful on your baking tray to make it easier to clean. If you dont have parchment, lightly grease your baking trays by rubbing a bit of butter on the surface ·If you dont have a cooling rack, try using one of your grill racks to cool the scones on the kitchen surface ·Great served warm with butter, jam and whipped double cream.