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.