My mum used to make these scones quite often. I loved helping her make them as much as eating them. There was a special small glass and a bottle cap that my mum used for cutting the rounds, which she would let me use to cut the scones for “official use”. Then, she would give me some dough to make my own shapes. As a kid, I loved to eat these scones with cottage cheese, but now I enjoy them with goat’s cheese and a glass of wine.
- 500 g (3⅓ cups) plain flour
- 3 tsp baking powder
- 250 g butter, chopped
- 120 ml milk
- 2 egg yolks
- 2 tsp sour cream
- 1 egg, separated, for brushing
- poppy seeds and sesame seeds, for sprinkling
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180˚C.
Mix the flour and baking powder in a mixing bowl. Add the butter and use your fingers to rub in until it forms fine crumbs.
In another bowl, whisk the milk, egg yolks and sour cream until combined. Slowly add the milk mixture to the flour mixture and stir until the dough comes together.
Roll out the dough on a lightly floured work surface with a rolling pin until as thick as your finger. Using a round 4 cm pastry cutter, cut out circles. Using a 3 cm pastry cutter, cut a hole from the centre of half of the circles.
Brush the edges of the circles with the egg white and top with the rings. Brush the top with the egg yolk and sprinkle with the seeds.
Bake for 30 minutes or until light golden.
Recipe from Little Upside Down Cake by Sanda Vuckovic Pagaimo, with photographs by Sanda Vuckovic Pagaimo.
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