This recipe appears in the King Arthur Flour 200th Anniversary Cookbook, yet it does not appear in the recipe section of their website. I haven’t had luck finding it on other websites either.
This description is found in the book:
This entry came, via a friend of the Sands, from an English war bride whose husband flew for the Royal Air Force during World War II. They are light and delicious, the perfect Cream Tea Scone.
The original recipe calls for ½ tsp. baking soda along with 2 tsp. baking powder, but that resulted in a scone that had too much of the sharp taste of baking soda. After some research, I decided the recipe does not need the additional baking soda so I have eliminated it here. Also, a little water is needed to make the mix hold together and I use a spray bottle to spritz it just enough to accomplish that.
Ingredients:
- 180 grams (1 ½ cups) All-Purpose or Bread Flour
- 2 tsp. Baking Powder
- ½ tsp. Salt
- 20 grams (¼ cup) Granulated White Sugar
- 227 grams (1 cup) Sour Cream
Directions:
Step 1: Preheat oven to 450°F. In a mixing bowl, blend the dry ingredients thoroughly. Scoop in the sour cream all at once and stir together for 20 seconds or until the dry ingredients are damp.
I spritz lightly with a little water to get the dough to hold together.
Step 2: Turn out onto a floured surface and knead, very gently, 8 to 10 times. This dough is very light. Roll into a round shape that is ½ to ¾ inch thick. Flour a knife or spatula well and cut into quarters.
Gently lift each scone onto a baking sheet that has either been lightly greased or covered with a silicone mat or parchment paper.
Step 3: Bake for 15-17 minutes.
Schmecken! 