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500 ml flour
60 ml sugar
10 ml baking powder
2.5 ml salt
80 ml cold butter, cubed
250 ml LANCEWOOD® Sour Cream
1 extra large egg, beaten
5 ml vanilla essence
Milk and egg wash
Combine the flour, sugar, baking powder and salt in a bowl. Add the butter. Use your fingertips and rub the butter into the flour until the mixture resembles fine breadcrumbs. Mix the sour cream, egg and vanilla together. Add to the dry ingredients and use a knife to mix until just combined. Turn out on a floured surface and knead gently 3 – 4 times. Do not over knead, otherwise the butter will melt, resulting in a less flaky and light scone. Roll the dough out to about 2 cm thick. Use a 6 cm in diameter cookie cutter and cut out rounds. Place on a baking sheet lined with baking paper and brush with milk and egg Bake in a preheated oven at 180°C for 15 minutes.
Serve with butter, cream and strawberry jam. For a delicious savoury variation - serve with Marmite and grated LANCEWOOD® Cheddar.
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