How often do you find a carton of sour cream or buttermilk in the fridge which has to be used and you need a quick simple recipe to avoid throwing it away. I love sour cream and chocolate and have featured some pretty good cakes using this combination here. If you want 'quick' though, it's hard to get quicker than a scone, with the added benefit that you throw them in the freezer until required.
I like Joy Wilson's, aka joy the baker, homemade decadence, and I find it an easy book to use for base recipes. I like to mix up the flours but sometimes I come a cropper when I substitute alternative flours 100% for plain /all purpose flour. If you don't increase the liquid you will end up with everything from too crumbly or too denser. That's what recipe development is all about!
Below I have used the original recipe suggestion for all purpose/plain flour. I substituted 50/50 almond flour and spelt flour in the ones pictured – they are very delicious but they fell apart a bit too much for my liking so they needed tweeking.
I have made mine in the Thermomix but scones are easy to mix up in a traditional food processor or simply by hand.
sour cream scones
- 360g plain/all purpose flour ( or substitute part with nut or coconut flour)
- 15g baking powder
- ½tsp baking soda
- 1tsp salt
- 15g golden caster
- 170g cold cubed butter
- 200g cold soured cream
- 45g cold water
- 1 egg, beaten
- 1 beaten egg to brush scones
- Demerara sugar (optional)
- PREHEAT OVEN TO 200°C/400°F
- Decide on cutter size and baking sheet. A 5cm/2″ cutter will yield about 16 scones. Alternatively, form a round, at least 1″/3cm thick and score into triangles. I use a scone pan which means each scone has a nice brown edge.
- Weigh flour, baking powder, baking soda and salt into TM bowl and whisk ingredients together on sp4 for 10 seconds. This distributes the raising ingredients nicely and is the equivalent of sifting flours and agents into a separate bowl.
- Add sugar and cold butter, turbo pulse until fine breadcrumb consistency.
- Tip out, while you mix the wet ingredients in TM bowl, OR whisk the sour cream water and egg in a separate bowl.
- Mix the flour and butter with the wet ingredients – dough setting works well. Don't over mix.
- Tip out onto silicone mat, flatten and either use a cutter or leave whole and scored.
- Brush with beaten egg and a sprinkling of Demerara sugar if using.
- Bake in preheated oven 12-20 minutes depending on size of scone.