Cream Scones

Preparation info
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

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.

Ingredients

To make 6 large scones

  • 125 g (4 oz) ‘supreme’ self-raising cake flour
  • 125 g (

Method

Preheat the oven to gas mark 9/240C/475F. Grease and flour an 18 × 28 cm (7 × 11 in