Buttermilk & sour cream scones

serves 8

220 g of flour (use a mix of white and whole wheat flour)
½ teaspoon of bicarbonate of soda
2 teaspoons of baking powder
a pinch of salt
⅓ cup (70 g) of sugar
1 stick (113g) of unsalted butter, cut in squares and chilled
1/2 cup (120g) of buttermilk
3/4 cup (180g) of sour cream or crème fraîche
1 tablespoon of vanilla extract
⅔ cup (120g) of raisins

Preheat the oven at 350°F (180°C).

Mix all the dry ingredient together (flour, bicarbonate of soda, baking powder, sugar). Use your fingers to incorporate the cold squares of butter.

Add the cream, buttermilk, and raisin and use a wooden spoon, or your hands to turn into a ball of dough. Add a little bit of extra flour if necessary - the dough should not stick.

Sprinkle flour on parchment paper and roll the dough into a rectangle shape. Fold the dough in three, like an envelope, and roll again. Repeat this process 3 or 4 times - this will create nice puffy scones with layers of butter (this technique is originally used to make puffed pastry). Cut the scones into square - about 12 squares. Line a baking tray with parchment paper, and arrange your scones evenly, leaving space between them so that they don’t stick to one another while baking. Bake for about 30 minutes until golden. Let cool for 10 minutes before cutting in half and spreading butter and jam.