I love eating scones, especially when made with sour cream or yoghurt and studded with goodies like chocolate chips. The sour cream gives a very nice softness to the scones and compliments the chocolate. You can use this as a basic recipe and play around with other ingredients like cranberries, currants, raisins, chopped walnuts or even M & Ms. The oven must be hot to get good results.
Preparation time: 15 minutes
Cooking time: 15 minutes
300 g plain flour
½ teaspoon salt
30 g caster sugar
1 teaspoon baking powder
70 g Thirumala Ghee, chilled and then cut into small pieces
100 g semi-sweet chocolate chips
80 g sour cream
1 teaspoon vanilla essence
2-3 tablespoons cold full cream milk
Flour for dusting
2 tablespoons marmalade or apricot jam for glazing
2 tablespoons hot water
- Heat oven to 220°C. Line a baking tray with non-stick paper.
- In a large bowl, combine the flour, salt, sugar and baking powder.
- Add the Thirumala Ghee. Using a pastry blender or your hands, rub the ghee in until the mixture forms small crumbs.
- Add the chocolate chips and toss to combine. Make a well in the centre of the mixture.
- In a bowl, whisk together the sour cream, vanilla essence and milk.
- Add to the flour mixture. Using a fork, gently stir until incorporated; do not overly mix. Bring the dough together to form a ball.
- Dust the table top with flour. Flatten the dough lightly to form a 2 cm thick pastry.
- Using a scone cutter, cut into rounds or just use a knife to cut into 6 pieces.
- Arrange on prepared baking tray and bake for 15 minutes or until golden brown.
- Combine the jam and hot water together and stir it so that it is not lumpy.
- Brush the jam on the scones while still hot. This helps to give a nice shine and glaze to the scones.
- Preferably serve the scones warm.