raspberry and cream scones

  • 2½ cups (375g) self-raising (self-rising) flour, plus extra for dusting
  • ½ cup (110g) caster (superfine) sugar
  • 100g cold unsalted butter, chopped
  • ¾ cup (180ml) buttermilk
  • raspberry jam and double (thick) cream, to serve

 

  1. Preheat oven to 180°C (350°F).  Place the flour and sugar in a medium bowl and mix to combine. Add the butter and, using your fingertips, rub it into the flour mixture until it resembles fine breadcrumbs. 
  2. Gradually add the buttermilk and, using a butter knife, mix to combine until a soft dough forms. Place the dough on a lightly floured surface and gently bring it together with your hands. 
  3. Roll out the dough to 2cm thick and, using a 5.5cm-round cutter, cut out 9 rounds, gently re-rolling the dough if necessary. Tightly arrange the scones on a lightly greased baking tray lined with non-stick baking paper and cook for 20–22 minutes or until golden. 
  4. Fill the scones with the jam and cream to serve. Makes 9.  

 

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