Sour Cream Scones are amazingly easy to make and are really delicious to have for afternoon tea.

Made in the round and cut into wedges, they are light and have just enough currants to add that fruity flavour.

I have used Lighthouse Cake Self Raising flour which has a lower protein and makes a softer scone.The scones can be mixed in the food processor or by mixing the ingredients by hand in the same order.

You can also make the scone round thicker to give a fluffier scone. Whichever finish you choose the scones are still a quick and easy special sweet treat!

Sour Cream Scones

Ingredients:

• 1 cup, cake SR flour
• 1 teaspoon baking powder
• 25g sugar
• 1/4 teaspoon salt
• 25 g butter
• 1 tsp vanilla
• 16g currants
• 1 beaten egg yolk
• 1⁄4 cup heaped light sour cream
• Sugar extra to sprinkle on top

Method:

1. Preheat oven to 230C F

2. Into a food processor and using a chopping blade, add the sugar and chopped butter and process for 15 seconds

3. In a small bowl, stir the lightly beaten egg yolk and vanilla through the sour cream with a fork till thoroughly combined and smooth

4. Pour the sour cream/egg mixture into the food processor and process till combined

5. Add the flour sifted with the salt a little at a time and pulse for a few seconds after each addition till the mixture forms dough ball

6. Remove the bowl from the processor, add in the currants, then stir them through with a wooden spoon

7. Place a piece of baking paper on a baking tray and sprinkle with flour. As the mixture is soft this will be the easiest way to manage it.

8. Tip the dough carefully from the food processor bowl on to it. It may be quite sticky so sprinkle some flour over the top as well to assist with forming the scone round

9. Shape the dough into a round and flatten it slightly

10. Using a dough cutter or a sharp knife cut the round into six wedges being careful not to score them all the way through

11. Brush with milk and sprinkle with sugar

12. Carefully transfer the scone round on the baking paper onto a baking tray

13. Bake for 20-25 minutes till well browned. If they do brown too quickly then cover loosely with foil.

14. Remove from the oven and allow to cool slightly before separating the segments of scone

15. Serve with your favourite tea or coffee