Recipe
Sour Cream Scones
Since joining a charity organisation I have had a chance to cook as well as to sample many scones, as the Devonshire Tea is a staple of charities in Australia. I have always followed the recipe from The Commonsense Cookery Book, which was the book used in schools to teach kids the basics. I recently came across a recipe I think is easier, produces tastier scones and keeps fresh much longer. Here it is:
Sift 2 cups of self-raising flour twice.
Gradually add the contents of a regular carton of sour cream (about 330ml)
Mix in with a knife using a cutting action, until just coming together.
If necessary, add a little milk if it is still a little dry.
Turn out onto a floured board. Knead as little as possible; just until reasonably smooth.
Roll or press until 2cm thick.
Cut into rounds with a small cutter and place on floured tray.
Cook in a hot oven - about 230 degrees C - for about 8 minutes.
This recipe produces about 24 small scones.