Description
If you don't have sour cream, yogurt or buttermilk, add 1Tbs lemon juice or vinegar to 1 cup milk and let stand for 5 minutes. Use this instead of sour cream, yogurt or buttermilk.
Ingredients
1 c
flour 1 t
baking powder 1 pn
salt 1 1⁄2 T
butter 4 T
sour cream 4 T
milk (plus some extra for glazing)Instructions
- Preheat the oven to 450° F (225° C).
- Sift flour, baking powder and salt into a bowl. Rub in butter. Add sour cream and milk at once; mix with a knife until obtaining a soft, not sitcky, dough.
- Turn the dough on to a lightly floured board and knead it quickly until it is smooth.
- Roll out the dough to about 1/2 inch thick. cut 9 to 10 rounds with a cookie cutter and transfer them to a buttered cookie sheet. glaze tops with milk.
- Bake towards top of the hot oven for 8 to 10 minutes or until well risen and golden brown.
- Cool on a wire rack. Serve with butter and jam or butter and cheese.
Notes
Yogurt scones - use 4 Tbs plain yogurt instead of sour cream. The scones will be slightly less moist.
Buttermilk scones - use 1/2 cup buttermilk instead of sour cream and milk.
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