Quick & Easy

Buttermilk scones with jam and cream

Nothing beats freshly baked scones with sweet cherry jam and cream.
buttermilk scones
25 Item



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.


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