IMG_7187These scones were a last minute decision. I was feeling peckish but did not know what to eat and I have been wanting to make scones for some time but always seemed to end up making something else instead. The crème fraîche really makes the scone incredibly light, way lighter than the ones I usually make with buttermilk, so you do not feel guilty when you reach for the third one and slather it with butter, jam and whipped cream:)

Make sure to use butter straight out of the fridge. I actually cut the cubes and put them back in for about 10 minutes. Maybe overkill but they did turn out really well so I will do that again next time. Do not over knead as this will cause the butter to melt and will result in heavy and dense scones. Apart from that, they are ready in no time and you can go from hungry to eating one in about 30 minutes – not bad. As they contain very little sugar, they are not too sweet and can work with savoury toppings too. We actually ate some later that evening with some fruit chutney and sharp, cheddar cheese – delicious!

IMG_7179IMG_7181IMG_7182IMG_7186IMG_7189Makes 12


500 g / 2 cups cake flour (self raising)
60 g / 4 tablespoons sugar
10 g / 2 teaspoons baking powder
Pinch of salt
80 g / 5 1/2 tablespoons butter, cold and cubed
250 g / 1 cup crème fraîche or sour cream 1 egg, lightly beaten
1 teaspoon vanilla essence
Milk & egg wash


Preheat the oven to 180 C / 350 F
Combine the flour, sugar, baking powder and salt in a bowl
Add the butter
Using your fingers, rub the butter into the flour until it resembles fine breadcrumbs
In another bowl, mix the cream, egg and vanilla
Add wet ingredients to dry ingredients and use a knife to mix until just combined
Transfer to a floured surface and knead gently 3 to 4 times
Roll the dough out to about 2 cm / 3/4″
Use a cookie cutter and cut out rounds
Place on a lined baking sheet
Brush each scone with the egg and milk mixture
Bake for 15 minutes
Serve with butter, cream and raspberry jam