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Spicy Sour Cream Scones


- 226g self-raising flour
- 1 teaspoon curry powder
- ½ teaspoon fennel seed1 x 300g Tub of Clóna Sour Cream
- Extra Sour Cream for serving
- ½ teaspoon turmeric
- 60g butter
- 2 teaspoons chopped fresh chives
- ½ cup milk, approx.
- Fresh Fennel sprigs for serving


Stir the dry ingredients into a bowl & rub in the butter.

Stir in the seeds, chives, sour cream and enough milk to make a firm dough.

Knead the dough lightly on a floured surface until smooth.

Roll the dough until it is 1cm. Cut into rounds.

Place on a greased oven tray.

Bake in a hot oven for about 12 minutes or until the scones are lightly browned & sound hollow when tapped on the bases.

Cool on a wire rack.

These can be made about 3 hour ahead but store in an air tight container.
Freeze: Unfilled.
Good filled with sour cream or halved & top each with Rosscarbery Black Pudding or smoked salmon.

Thanks to Avril from Rosscarbery Recipes for this tasty recipe!

Follow Avril on Twitter @RosscarberyReci
Like her Facebook Page - facebook.com/rosscarberyrecipes
Visit her website at www.rosscarberyrecipes.ie/