Makes 8 small scones / 5 Medium scones
125g Self-raising white flour
75g Wholemeal Spelt Flour
1 tsp Baking Powder
1 tsp Seagreens Culinary Ingredient
100ml Sour cream
- Preheat the oven to 200˚C.
- Add all the dry ingredients to a large mixing bowl. Chop the butter into cubes and add to the bowl, rub together to make a fine bread crumbs. Mix together the sour cream and milk and add to the bowl. Bring the mix together into a dough. If the dough seems dry add another ½ tablespoon of milk to make a soft smooth dough that will leave the bowl clean. It's important not to overwork the dough or the scones will be heavy.
- Turn the dough onto a floured surface. Roll it out evenly to about 3cm thick. Cut the dough using a round cutter (9cm for medium scones/ 6cm for small scones). You may need to re-roll the dough to make all your scones.
- Place them on a floured baking tray, brush the tops with milk,(you could sprinkle some grated cheese on top of the scones) then put them in the oven for 12-15mins, or until the scones have risen and are a nice golden brown colour.