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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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


Buttermilk scones with jam and cream
  • 1
    Preheat oven to 220°C/425°F. Grease 22cm (9-inch) square cake pan.
  • 2
    Sift flour and sugar into large bowl; rub in butter.
  • 3
    Add 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.
  • 4
    Press 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.
  • 5
    Bake scones about 15 minutes. Serve warm scones with jam and cream.


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.