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Sour cream and cheese breakfast scone

Sour cream and cheese breakfast Scone recipe

sour cream and cheese breakfast scone




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    • 65 g Clover Mooi River Butter, melted
    • 125 ml Clover Sour Cream
    • 1 egg, beaten
    • 500 ml (280 g) self-raising flour
    • pinch of cayenne pepper
    • pinch of salt 310 ml (125 g) Clover Cheddar, finely grated
    • 30 ml fresh chives, chopped
    • 1 beaten egg for glazing
    • To serve
    • Clover Butro Spread Butter Spread
    • 125 ml (50 g) Clover Cheddar, grated

    Preheat oven to 200°C.

    Mix the butter, sour cream and egg well.

    Sift the flour, cayenne pepper and salt together.

    Mix the cheese and chives into the flour and add butter mixture.

    Mix to a soft dough.

    Turn dough out on a lightly floured surface and knead lightly.

    Pat out with palm of hand until about 3 - 4 cm thick.

    Shape into a round and mark 6 wedges using a sharp serrated knife.

    Do not cut all the way through.

    Place on a lightly greased oven tray.

    Brush lightly with beaten egg.

    Bake for 20 - 25 minutes until golden brown.

    Cut into wedges and serve hot with butter and grated cheese