Make the scones: Sift flour, baking powder, sugar, and salt into a large bowl. Cut in butter with a pastry blender or by rubbing between fingers until lumps are the size of peas. Stir in currants. Whisk milk and sour cream together in a measuring cup; gently stir into flour mixture ...
*Almond flour is important in this recipe. Cashew flour is the next best option. Making this one (tree) nut-free is a challenge, but it’s possible that a mix of sunflower seed flour (mill it finely in a blender), coconut flour, and arrowroot starch would work. The texture will vary!
You just can’t go wrong with butter and flour. I used to buy one every day in my undergrad days until I wised up and found out how much fat was in each (especially since the ones I bought were always covered in sugar glaze). I love this flavour combination and thanks for the ...
so you can’t define it by that. It can be made with assorted combinations of baking powder; cream of tartar; bicarbonate of soda, which Americans know as baking soda; self-raising (or self-rising) flour, which is cheating but go on, it’s your kitchen and no one’s watching...
Thank you for this delicious recipe, I just made them this morning and they are divine 🙂 have you ever tried them with wholemeal flour? I am trying to eat more healthily! Trying to stick to wholemeal rather than white flour 🙂 I had also run out of cheddar so used parmesan 😉 bu...
Making scones is something I relish and love dearly. It is one of my favorite things to make and bake. Using my hands to rub the butter into the flour is the utmost relaxing thing for me to do in the kitchen, apart from rolling out dough. I’ve made hundreds of scones, possibly eve...
Plus, a lot of people haven’t really even made the recipe. For me, they did not rise all that much, the texture wasn’t the same as scones we love and are used to, and the Gruyere tho’ one of our favorite cheeses, was overly strong/bitter…….much prefer the “Cheddar, Bacon,...
very strong, they were still a beautiful pale green, light, flaky and heavenly when slathered with butter and raspberry jam. I even broke my “only baking with whole wheat flour rule” and pulled out my bag of all-purpose flour to ensure that the scones remained fluffy and not weighted ...