Recipe

Scones with jam and cream

Fresh warm scones with jam and double cream are one of the true delights in the afternoon tea repertoire. If you can get your hands on some proper clotted cream, all the better.

  • 15 mins cooking
  • Makes 12
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Ingredients

Scones with jam and cream
  • 2 1/2 cup (375g) self-raising flour
  • 1 tablespoon caster sugar
  • 30 gram butter, chopped
  • 1 1/4 cup (310ml) buttermilk
  • 3/4 cup (240g) black cherry jam
  • 1 cup (250ml) double cream

Method

Scones with jam and cream
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease 22cm 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 thickness, cut out 4cm 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.

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. Not suitable to microwave. You could substitute the double cream for clotted cream or whipped thickened cream.

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