Ingredients
4 cups self-raising flour, plus extra, to dust
1/2 tsp baking powder
2 Tbsp caster sugar
Pinch sea-salt flakes
75g unsalted butter, chilled, chopped
1 1/2 cups buttermilk, plus extra, to brush
Double cream, to serve
MIXED BERRY AND ROSEWATER JAM
125g raspberries
2 tsp rosewater
1/2 cup strawberry jam
Method
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Preheat oven to 200°C fan-forced (220°C conventional). Line a large baking tray with baking paper.
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Sift flour and baking powder into a large bowl. Stir in caster sugar and salt. Rub in butter until just combined. Make a well in flour mixture. Add buttermilk. Stir with a flat-bladed knife until almost combined and mixture has formed a soft, sticky dough.
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Turn dough onto a lightly floured surface. Press dough out to a 2.5cm-thick oval. Dip a 6.5cm-round cutter in flour. Cut 12 rounds from dough, gently re-rolling and cutting scraps. Put on prepared tray about 1cm apart. Brush with a little extra buttermilk. Bake for 15 minutes, or until golden and cooked through. Set aside to cool for 5 minutes.
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Meanwhile, for Mixed berry and rosewater jam, roughly crush raspberries with rosewater in a bowl. Fold in strawberry jam.
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Serve scones, warm or cold, with jam and cream.
Cook's tip
For perfect scones, push straight down on the cutter – no twisting!
If this recipe was too easy for you, why not try out one of our other scone recipes: