113
Mum’s The Word Sweets
SCONES WITH
JAM&CREAM
PREP + COOK TIME 35 MINUTES MAKES 25
2½ cups (375g) self−raising flour
1 tablespoon caster sugar
30g butter, chopped
1¼ cups (310ml) buttermilk
¾ cup (240g) black cherry jam
1 cup (250ml) double cream
1 Preheat oven to 220°C/200°C fan.
Grease a 22cm square cakepan.
2 Sift flour and sugar into a 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 out onto a floured
surface; knead gently until smooth.
4 Press dough out to 2cm thickness;
cut out 4cm rounds. Place rounds,just touching, in pan. Gently knead
scraps of dough together; repeat
process. Brush scones with a little
extra buttermilk.
5 Bake scones for 15 minutes
or until scones sound hollow when
lightly tapped. Serve warm scones
with jam and cream.