Creamy textured, triangular-shaped scones , Scones with Sour Cream delicious served with soups and casseroles, or as a sweet snack, spread with butter and honey.
2 teaspoons butter
12 oz. flour
2 teaspoons bicarbonate of soda
2 teaspoon salt
2 oz. vegetable fat
6 fl. oz. sour cream
1 egg yolk, beaten with
2 tablespoons milk
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C). Using the butter, grease two large baking sheets and set aside.
Sift the flour, soda and salt into a large mixing bowl. Using your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Using a fork, mix in the sour cream to form a soft dough. Knead the dough slightly.
Divide the dough in half and, on a lightly floured surface, roll each piece out into an 8-inch circle. Transfer the dough circles to the prepared baking sheets.
Using a sharp knife, cut through the dough to make 8 triangular-shaped pieces. Do not separate the pieces of dough. Using a pastry brush, brush the dough with the beaten egg and milk mixture.
Place the baking sheets in the oven and bake for 10 to 15 minutes or until the scones have risen and are golden brown.
Remove the baking sheets from the oven.
Transfer the scones to a warmed serving plate. Separate into triangles and serve at once, if they are to be eaten hot.