Cranberry and Clementine Sour Cream Scones
Of course, you could use buttermilk instead of sour cream if you have it to hand. Simply omit the sour cream and milk for 180ml buttermilk instead.
  • You Will Need
  • 450g plain flour
  • 2 ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • A pinch of nutmeg
  • 170g cold unsalted butter, cubed
  • 2 tbsp soft light brown sugar
  • 150g fresh cranberries
  • 2 clementines, zested
  • 100ml sour cream
  • 80ml semi-skimmed milk
  • 1 egg
  1. Preheat the oven to 200oc/180oc fan and line a large baking sheet with baking parchment. In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt and spices. Add the butter and rub into the dry mix, feeding through your fingertips until the mix resembles fine breadcrumbs. Stir through the sugar, cranberries and clementine zest and in a jug whisk together the sour cream, milk and egg.
  2. Add almost all of the sour cream mixture into the dry, reserving some to brush the top of the scones and mix well to form shaggy dough. Turn out onto a floured surface and gently knead until a smoothish dough has formed. Roll out to around 1 inch thickness and using a 2 inch round cutter, cut around 12 scones from the mix, re-rolling and cutting the scraps. Arrange on the prepared tray and brush with the remaining sour cream mix, sprinkling with a little brown sugar. Bake for around 15-18 minutes until golden then remove from the oven and cool on a wire rack.
Recipe by Victoria Sponge Pease Pudding at