A classic with jam and cream.
As seen on Expresso Morning Show or Afternoon Express, SABC3.
75g castor sugar
85g Clover Springbok unsalted butter
15g baking powder
2,5ml vanilla essence
125ml Clover sour cream
100ml Clover full cream milk
250ml Clover fresh cream
20ml castor sugar
5ml vanilla essence
Pinch of salt
Sift dry ingredients together in a bowl.
Add butter and rub in till a bread crumb consistency is achieved.
Whisk egg, vanilla essence, cream, and milk together.
Gradually add to dry ingredients while mixing, to form soft dough.
Do not over work dough.
Move dough to a floured surface.
Roll dough to 2 cm thickness and cut out rounds.
Place on a greased baking tray.
Mix egg wash ingredient and egg wash scones tops. Rest for 10 minutes in fridge.
Bake for 12 minutes at 160°C
Add all ingredients in a bowl and whip cream until stiff peaks form.
Once scones come out the oven, serve with strawberry and apricot jam, topped with Chantilly Cream.
CLOVER INGREDIENTS USED IN THIS RECIPE