Scones are one of the most classic sweet treats, ideal with a cup of tea and some jam and cream. While most people ponder the controversial question of whether to put jam or cream on first, anyone baking scones is more likely to ask “How did you make them fluffy?” This easy scones recipe has all the answers, as well as a jam hack to elevate your enjoyment.
Ingredients
Method
Preheat oven to 200°C fan-forced (220°C conventional). Line a large baking tray with baking paper.
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.
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.
Meanwhile, for Mixed berry and rosewater jam, roughly crush raspberries with rosewater in a bowl. Fold in strawberry jam.
Serve scones, warm or cold, with jam and cream.
Cook’s tips
- For perfect scones, push straight down on the cutter – no twisting!
- For fluffy scones, it’s important not to over-knead the dough. Remember at each step to only mix or knead as much as necessary.
- Remember to measure all the ingredients and follow the method, as it’s designed to help you get fluffy scones as easily as possible.