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Catherine Brown
Easy
By Catherine Brown
Published 1996
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.
Preheat the oven to gas mark 9/240C/475F. Grease and flour an 18 × 28 cm (7 × 11 in