Cream Scones from A Year in a Scots Kitchen by Catherine Brown
To get the best of both worlds these scones are made with a very fine self-raising cake flour for lightness, plus plain flour with sour cream and bicarbonate of soda for a moist springy texture.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 125 g (4 oz) ‘supreme’ self-raising cake flour
- 2 tablespoons oil
- 1 egg
- 1 level teaspoon bicarbonate of soda
- 125 g (4 oz) extra-fine plain flour
- 200 ml (7 fl oz) sour cream
