By Vanessa Gianfrancesco
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  • 4 cups (950 milliliters) flour
  • 1 teaspoon (5 milliliters) salt
  • 1 tablespoon (15 milliliters) baking powder
  • 1/2 cup (120 milliliters) sugar
  • 1 cup (240 milliliters) unsalted butter, cold and cut into pieces
  • 2 eggs
  • 1-1/2 cup (350 milliliters) sour cream
  • 1 tablespoon (15 milliliters) lemon zest
  • 1/2 cup (120 milliliters) milk, for brushing
  • Clotted cream, to serve
  • Jam, to serve


  1. Preheat oven to 350 F (175 C).
  2. Sift flour into a bowl. Add salt and baking powder and stir together. Add sugar and mix. Quickly cut butter into flour mixture so that it doesn’t melt.
  3. Crack eggs into a separate bowl, add sour cream and lemon zest and whisk. Add sour cream mixture to dry ingredients and stir quickly.
  4. Turn out onto a lightly floured board and work with your hand just until combined, but still a bit crumbly. Pat down into a five centimeter thick circle. Using a large round cookie cutter cut into eight round scones.
  5. Brush with milk. Bake for 20-25 minutes, or until golden and puffy.
  6. Serve with clotted cream and jam.


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