Skip to main content

Scottish scones

Kevin Van Paassen/The Globe and Mail

For a sweeter scone add up to 2 tbsp sugar. Add 1/2 cup raisins too if you want.

Servings: 4

Ready time: 25 minutes

Scones

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

2 tsp granulated sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 cup cold butter, cubed

3/4 cup sour cream

2 eggs

Method

Preheat oven to 450 F

Sift flours, sugar, baking powder, soda and salt into a bowl. Cut in butter until mixture resembles coarse meal. Stir together sour cream and eggs in a separate bowl. Slowly mix wet ingredients into dry. The dough should be a soft elastic consistency.

Knead dough together on a floured board for a minute then roll out or pat out into a 1-inch thick circle or square. Using a 2-inch cutter, cut out rounds or cut into squares. Place on a parchment-lined baking sheet.

Bake for 10 to 12 minutes or until a pale gold.

Report an error
Comments

The Globe invites you to share your views. Please stay on topic and be respectful to everyone. For more information on our commenting policies and how our community-based moderation works, please read our Community Guidelines and our Terms and Conditions.

We’ve made some technical updates to our commenting software. If you are experiencing any issues posting comments, simply log out and log back in.

Discussion loading… ✨

Combined Shape Created with Sketch.

Combined Shape Created with Sketch.

Thank you!

You are now subscribed to the newsletter at

You can unsubscribe from this newsletter or Globe promotions at any time by clicking the link at the bottom of the newsletter, or by emailing us at privacy@globeandmail.com.