Light textured scones which are soft on the inside and slightly crunchy on the outside. There's a hint of vanillary sweetness and they're just as good on day two as on day one. Perfect for loading with jam and cream.
In a large bowl, rub the butter into the dry ingredients with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the white chocolate.
Make a well in the centre and add the sour milk. Stir with a round bladed knife from the inside to the outside until the ingredients are just combined and form a dough. Bring it together with your hands, but as gently as possible.
Roll the dough out on a floured surface to about ¾″ (2cm) thick then cut into rounds with a 2 ½" (6cm) cutter. You’ll need to re-roll the cut out bits a couple more times.
Place on a lined baking tray, then bake in the top part of the oven for 15 minutes or until the scones are golden and the bases sound hollow when tapped. Place on a wire rack to cool.
Eat warm or at room temperature, but preferably on the day they're made. Split in half and load with jam and cream.
To make white chocolate and whey scones, replace the butter with 2 oz (60g) of finely grated white chocolate. Stir it into the dry ingredients, then follow the recipe above. Just replace the sour milk with whey.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.