Soft, fluffy eggless sour cream scones made with simple pantry ingredients and ready in 30 minutes.
Equipment
- Large mixing bowl
- Small bowl or jug for wet ingredients
- Whisk or fork
- Round cookie cutter (5cm: choose size based on your preference)
Ingredients
- 2 cups (500ml) cake flour (plus additional 1.5 cups (375ml) for dusting and kneading)
- 1½ tbsp baking powder
- ¼ tsp fine salt
- ¼ cup (65ml) white sugar
- 75g cold unsalted butter
- 250ml sour cream
- 5ml vanilla essence
- cranberries or raisins (optional)
- milk (for brushing on top of scones before baking)
Instructions
- In a large bowl, stir together the cake flour, sugar, baking powder, and salt.
- Add the cold butter to the bowl and use your fingertips to rub it into the flour mixture. You’re aiming for a texture like fine breadcrumbs, with no large lumps of butter left.
- In a separate bowl or jug, whisk together the sour cream, and vanilla essence until smooth. Pour this wet mixture into the dry ingredients and stir gently, just until everything is combined.
- Sprinkle 1½ cups of flour onto your countertop or a large board. Turn the dough out onto it and knead gently. The dough might feel a little sticky, but do not over knead. It should just come together, so don't add too much extra flour.
- Roll or pat the dough out until it’s about 1-2cm thick. Using a round cookie cutter, cut out your scones, pressing straight down without twisting the cutter. Gather the scraps, gently press them back together, and cut out the rest.
- Arrange the scones on a lined baking sheet and brush the tops with milk for a golden finish. Bake at 180°C for 15 to 20 minutes, until they’re risen and golden on top. Let them cool slightly before serving.
- Once cooled, serve with whipped cream and jam.
Notes
- Keep the butter cold: Cold butter creates light, soft scones. Work quickly so the warmth of your hands doesn't melt it.
- Don't overmix or over knead: Stir the wet and dry ingredients until just combined, then knead only until the dough comes together. Overworking the dough gives tough scones.
- Sticky dough is fine: Use only as much flour as you need to bring the dough together, as too much will make the scones dense.
- Cutting tip: Press the cutter straight down without twisting so the scones rise evenly.
- Add-ins: Fold in cranberries, raisins, chocolate chips or chopped dried apricots for a fruity version.