One of the delights which we happened upon at Raffles Hotel
was their signature blend of rose tea.
So I couldn't resist buying a little tin to bring back with us.
And what could be more fitting as an accompaniment
But alas - no butter in the larder. Eeks!
(I only use one particular brand - Devondale - and it is getting harder
to find now that Coles are deleting it from their shelves,
replaced with over-salted, full of water, home brand stuff.)
So with a little adaptation from the classic cream scone recipe,
I whipped up these fluffy versions using sour cream.
And being so much quicker and easier than traditional scones,
but incredibly light,
it's a recipe I will be repeating.
To make them,
simply mix 3 cups self raising flour, 1/2 cup sour cream,
1/4 cup sugar & 1 cup whole milk together.
I used the magimix - but by hand would work just as well.
Roll out to about 3 cm thickness,
cut with a scone cutter or glass,
and pack them tightly together on a baking tray.
Pop into a pre-heated 220 degrees C (425 F) oven,
and bake for 10 minutes.
Serve with generous dollops of strawberry jam
for utter deliciousness.
That was a tasty and pretty diversion on a freezing afternoon
when the sun is trying to shine through the raindrops.
At least the camellias don't mind such weather!
But for now, it's back to work...
images :: blue fruit