Buttermilk scones with jam and cream
Nothing beats freshly baked scones with sweet cherry jam and cream.
- 15 mins cooking
- Makes 25 Item
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Ingredients
Buttermilk scones with jam and cream
- 2 1/2 cup (375g) self-raising flour
- 1 tablespoon caster (superfine) sugar
- 30 gram (1 ounce) unsalted butter, chopped
- 1 1/4 cup (310ml) buttermilk
- 3/4 cup (240g) black cherry jam
- 1 cup (250ml) thick (double) cream
Method
Buttermilk scones with jam and cream
- 1Preheat oven to 220°C/425°F. Grease 22cm (9-inch) square cake pan.
- 2Sift flour and sugar into large bowl; rub in butter.
- 3Add buttermilk. Use a knife to cut the buttermilk through the flour mixture to make a soft, sticky dough. Turn dough onto floured surface, knead gently until smooth.
- 4Press dough out to 2cm (¾-inch) thickness, cut out 4cm (1½-inch) rounds. Place scones, just touching, in pan. Gently knead scraps of dough together; repeat process. Brush scones with a little extra buttermilk.
- 5Bake scones about 15 minutes. Serve warm scones with jam and cream.
Notes
Scones are best made on the day of serving. They can be frozen for up to 3 months. Thaw in oven, wrapped in foil. You could substitute the thick cream for clotted cream or whipped thickened cream.
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