Here’s a quick and easy scone recipe you can whip up on a moment’s notice - even when the butter is still cold!
Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir in the brown sugar.
Whisk together the sour cream, light cream, and vanilla extract in a small bowl, then stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2 inch thick round. Cut into 8 wedge-shaped pieces, and place onto the prepared baking sheet.
Bake in the preheated oven until golden brown, 18 to 20 minutes.
Per Serving: 314 calories; protein 5.4g; carbohydrates 36.4g; fat 16.9g; cholesterol 41.7mg; sodium 426.1mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.