Self Rising Flour Scones
Scones made with self-rising flour and cinnamon chips.
Servings 8 scones
Cost 5
Ingredients
- 2 cups self-rising flour (260 grams)
- ⅓ cup granulated sugar (65 grams)
- ½ cup butter, cold and cut into chunks (114 grams)
- ½ cup sour cream (start with a scant ½ cup)** (110 grams)
- 1 large egg (medium to large, don't use jumbo)
- 1 teaspoon vanilla extract
- ⅓ cup cinnamon chips or other flavor
- a little extra cream or extra egg white plus some sparkly or coarse sugar
Instructions
- Preheat oven to 425 degrees F. Have ready a parchment lined baking sheet.
- In a mixing bowl, thoroughly stir together the flour and sugar.
- Grate the butter over the dry ingredients, tossing occasionally to distribute it, then stir with a heavy duty scraper until you have a coarse mixture.
- In a medium size mixing bowl, whisk together the sour cream, egg and vanilla.
- Add the sour cream mixture to the flour mixture stirring with your heavy duty scraper until you get a dough that is slightly crumbly but comes together when you pinch it. It's best to add the sour cream mixture gradually and stop when the mixture holds together. If for some reason the dough still seems too dry, add a little more sour cream.
- Add the cinnamon chips or whichever type chips you're going with and turn onto a pastry mat and push together to form a mass of dough.
- Shape it into a 7-inch circle or if you prefer, 2 rectangles about 3x6 each. Slice the circle into 8 triangles or slice each rectangle into 4 triangles. Arrange triangles a few inches apart on a cookie sheet.
- Bake until golden, about 15 to 17 minutes. Let cool for 5 minutes and serve warm or at room temperature.
Notes
Sour cream can vary in its consistency depending on the brand, and how long you've had it in the refrigerator. You may want to start with a very scant ½ cup (more like 100 to 110 grams) and add more only if needed.