I have tried so many scone recipes but most of them are dry. The good thing about the dry recipes is they allow you to cut the dough neater. But I prefer my scones a little moist and I think there’s nothing wrong with imperfect shapes. If you like your scones shiny and golden, just brush the top with egg wash before you bake them.
This recipe is easy, moist and can be made all by hands. I don’t really like raisins, so I put cranberry and orange zest instead.
Ingredients
- 2 cups Plain flour
- ⅓ cup Caster sugar
- 1 tsp Baking powder
- ½ tsp Salt
- ¼ tsp Baking soda
- 8 tbsp Frozen salted butter, grated or cut into small cubes
- ½ cup Dried cranberries, chopped
- 1 tsp Orange zest, grated or finely chopped
- ½ cup Sour cream
- 1 Egg
Best served with clotted cream and jam or marmalade. When I can’t find clotted cream, I whip cold butter and it tastes great too.
Scones, no egg wash
Instructions
- Preheat the oven to 180c.
- In a large bowl, mix the dry ingredients, then work the butter into the dough using your fingers. The mixture will feel like wet sand.
- Add dried cranberries and orange zest.
- Whisk the sour cream and egg together in a cup.
- Pour the egg mixture into the flour mixture. Use your hands to mix them together until it forms a sticky dough.
- Transfer the dough to a floured surface and pat into an inch thick square.
- Cut the dough into triangles. (If you like shiny and golden scones, simply brush the top with egg wash. To make egg wash, just whisk 1 egg (or 1 egg yolk) and 1 tbsp milk together.)
- Bake the scones in a preheated oven at 180c until golden brown.
Try this recipe and you will understand why I said …
“Stop buying scones and brownies. Save your money for croissants!”