Prep 10 mins
Cook 10 mins
This is my grandmother's recipe for scones. The sour cream makes these light, but you can use butter/margarine if you wish. These ones are particularly good fresh out of the oven, spread with butter.
- 1⁄2 lb self raising flour (sieve twice)
- 2 teaspoons baking powder
- 1 pinch salt
- 1 teaspoon sugar
- 1 tablespoon sour cream or 1 tablespoon margarine
- 1 egg, well beaten
- 1 cup milk (less than a cup, just enough to make a sticky dough)
- Place sifted flour, baking powder, salt and sugar into a basin.
- Rub in sour cream or margarine.
- Beat egg, add milk.
- Pour egg/milk mixture into dry ingredients, turning with a knife.
- Turn out onto floured table on board, work gently with base of hand and turn over to spread out with same movement.
- Cut into rounds, glaze with eggs and milk or just milk, and place closely, together on a greased slide.
- Mixture needs to be sticky and cutter needs to be floured for cutting.
- Cook in middle of oven at 375° F (190° C). They will probably take about 10 minutes. Turn the tray part way through when the scones at the back of the oven start to brown.
- Cool in cloth on wire rack.
- Serve while still warm, halved and spread with butter (so it's melting! Mmmm!), or traditionally with strawberry jam and whipped or clotted cream.