I recently found myself with an excess of sour cream in the fridge. I had bought extra in case I stuffed up the wedding cake I baked my cousin. Whilst I used some for serving with fish tacos, I still had a lot to use up.

Searching through my collection of recipes to try, these came up and it helped to use up the rest of the sour cream I had left. The result? SUUUUUUUUPER fluffy scones that remained good the day after (especially if you don’t mind microwaving them for about 20 seconds before adding your jam and cream).

Look, they might not be the prettiest to look at, you wouldn’t see them on a high tea stand at a five star hotel, but they are damn good!

Give them a go and let me know what you think!

Sour Cream Scones

Phoebe Wood

Print Recipe

Ingredients

  

• 500g self-raising flour
• 1 tsp baking powder
• 110g caster sugar
• 100g unsalted butter, chilled, finely chopped
• 500g cold sour cream
• 60ml cold milk
• double cream, to serve
• jam, to serve

Instructions

 

• Preheat oven to 200°C. Lightly grease a 20cm x 30cm lamington pan.
• Place flour, baking powder and sugar in a bowl with a pinch of salt flakes and stir to combine. Rub in the butter with your fingertips. Using a butter knife, gradually ‘cut’ the sour cream into the flour to form a soft dough, then use the butter knife to stir in the milk.
• Turn out onto a clean work surface and gently knead together (do not overwork the dough). Pat out to a 2cm-thick rectangle and, using an 6-8cm pastry cutter, cut out 10-12 rounds, gently re-kneading dough if needed.
• Place scones on prepared tray and bake for 25-30 minutes until golden and cooked through. Cool slightly before serving. Halve scones and spread with mixed citrus marmalade. Serve with double cream.