Tender and just sweet enough, these pantry-friendly scones are a great recipe to make with children during school holidays. No complicated shaping and re-rolling the dough, simply cut into triangles and bake.
Preheat the oven to 200C.
In a bowl mix together all the dry ingredients.
Cut your cold butter into small cubes and then rub it in flour as quickly as possible. You don’t want it to melt.
Chop chocolate of your choice into small chunks and add it to the bowl.
Mix sour cream, milk and one egg together, add it to your dry ingredients and knead until you have a shaggy dough.
You want everything to stick together without dry patches but avoid over kneading.
Transfer your dough onto the working station, pat into a thick disc and cut into 8 triangles. Transfer to a baking tray covered with a baking paper, brush with egg wash and transfer to the fridge for 20min if you have time before baking!
Bake at 200 C for 20min or until nicely golden.
They are best eaten on the same day but feel free to reheat them in the next few days.
They are good for freezing too! Serve with butter or clotted cream, jam of your choice or just on it’s own with a cup of tea!
Ingredients – 9 items
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Self raising flour
or Greek yogurt
and egg wash (cold)
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