Pancakes made with this oladi recipe resemble those made in the United States, although they are often smaller and fried in oil, giving them a gorgeously crunchy edge. Serve warm with sour cream or jam.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter, cut into chunks
- ⅓ cup brown sugar
- ⅔ cup sour cream
- 1 teaspoon vanilla extract
- ¼ cup half-and-half cream
Instructions
- Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt. in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir in the brown sugar.
- Whisk together the sour cream, light cream, and vanilla extract in a small bowl, then stir into the flour mixture until just moistened. Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1/2 inch thick round. Cut into 8 wedge-shaped pieces, and place onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 426 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This came out really well. I have a British husband, and wanted to impress him with my culinary flexibility LOL. I guess I need to find clotted cream and make them for afternoon tea I order to do it properly. But, I wanted to practice , so a Saturday mid morning snack had to do. They’re gone!
Delicious! Not too sweet, light a fluffy and perfectly crumbly. I added a half cup of frozen wild blueberries. Can’t wait to make these again
425 was too high next time maybe 400 for 15 minutes to start. They were more work then I thought and had to add more cream because couldn’t work dough too much flour. Did 2 1/2 cups AP flour no whole wheat flour. Maybe 2 cups enough.
These scones are absolutely delicious! I will definitely make these again! They have the perfect texture and taste!
These were absolutely amazing! I made Carmel and sugar sauce to go with! I highly recommend you do the same! Carmel sauce: Melt 2 tbs butter, add 1+1/2 cup of sugar semis a lot but it goes a long way, melt together. Add 2-3 tbs of milk. Enjoy warm. And sugar sauce is just powder sugar and milk stored together! Enjoy!
I followed the recipe and they came out great! They were moist perfect! I did add blueberries & used lemon extract.
Super easy to make and yummy with butter and honey.
The only change I made was to grate the butter and place in the freezer while I was getting all the rest of ingredients ready. All four of my grandsons loved them , as I did, with my coffee.
A++++++ I used all AP flour and whole milk. These went fast. I immediately made a second batch. So good.
For the flakiest scones use frozen butter grated on the coarse side of a box grater. The little flakes of butter mix in so, well no need to use a pastry blender. I too used all AP flour for light delicate scones.
I used this recipe since it didn’t call for eggs and I was out. I made several other change though too – greek yogurt instead of sour cream, milk instead of half & half, and almond extract instead of vanilla. I also added a cup of fresh mulberries. They are super moist and have a great flavor. I’ll make them again for sure!
Yummy. Used all AP flour. Served with a little cinnamon sugar, sooo good
yum! I was out of eggs and had some sour cream to use up, so this was perfect. I used all-purpose flour instead of the whole wheat. I used skim milk instead of half-and-half, because that’s all I had. I also added a smidgeon of nutmeg. Delicious! Light, fluffy, moist, and slightly sweet. 🙂
I read the reviews first before making this recipe. I followed everyone’s advice and used all purpose flour instead of whole wheat flour. They are really good. Moist and flavourful in the middle. I brushed them with a milk wash on top so they wouldnt dry out and they tasted amazing. Thank you for sharing this recipe. I would definitely recommend this recipe to anyone.
Delicious taste but extremely crumbly. Moist and flavourful in the middle. Followed other reviewers advice and used all purpose in lieu of whole wheat flour.
Uses all purpose flour instead of wheat. Scones did not rise like I expected so they were dense. Flavor was good.
nice recipe.