You are here: Home > Food

Scones with jam and cream

AWW food team
Scones with jam and cream

Course: Finger food
Favourite flavours: Sandwich

Scones with jam and cream
INGREDIENTS

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

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.

Suitable to freeze. Not suitable to microwave.

COOK'S NOTE: Scones are best made on the day of serving. They can be frozen for up to 3 months. Thaw in oven, wrapped in foil. You could substitute the double cream for clotted cream or whipped thickened cream.

Also in this section

Recipe Search

Tip: Try "lamb & potato" or "Low GI"
advertisement
Features
Pictures
Video
Our women of the veilSacred or oppressive? As Europe debates the banning of the burqa, Erin O’Dwyer talks to four Muslim Australian women about why they choose – or choose not to – wear the Islamic veil. Chicken pot pie600g chicken breast fillets 60g butter 400g kumara, chopped finely 1 medium (350g) leek, sliced 1 clove garlic, crushed 2 tablespoons plain flour 1½ cups (375ml) chicken stock ¼ cup (60ml) cream 1 tablespoon chopped chives 2 sheets ready-rolled butter puff pastry 1 egg, beaten lightly NOTE: This recipe can be made a day ahead. Zucchini and corn muffins2 cups (300g) self-raising flour ½ teaspoon mild paprika 1 cup (250ml) buttermilk 1 egg, beaten lightly 80g olive oil margarine, melted 2/3 cup (80g) grated low-fat cheddar cheese 1 small (90g) zucchini, grated coarsely 125g can corn kernels, rinsed, drained 1 green onion (green shallot), sliced thinly 2 teaspoons finely chopped fresh flat-leaf parsley Chunky vegetable and pasta soup1 tablespoon vegetable oil 2 medium (300g) brown onions, chopped 2 cloves garlic, crushed 4 celery sticks, chopped 2 medium (240g) carrots, chopped 410g can tomato puree 1/3 cup (80ml) tomato paste 420g can red kidney beans, rinsed, drained 3 litres (12 cups) chicken or vegetable stock 500g penne pasta ¼ cup chopped flat-leaf parsley ¼ cup (20g) grated parmesan cheese NOTE: Can be made two days ahead. Oven-baked risotto with Italian sausages1 litre (4 cups) chicken stock 6 (500g) spicy Italian-style sausages 1 tablespoon olive oil 40g butter 2 large (400g) brown onions, chopped 1 clove garlic, crushed 2 cups (400g) arborio rice ¾ cup (180ml) dry white wine 1 cup (160g) drained semi-dried tomatoes ¼ cup fresh basil leaves ¼ cup (20g) grated parmesan cheese NOTE: This recipe is best made close to serving.
ww |

inspire me

William, Kate and Harry shine at royal lunch

William, Kate and Harry shine at royal lunchThis year is all about Queen Elizabeth, but the younger generation of royals...More >

Queen Elizabeth has servants break in her...

Queen Elizabeth has servants break in her shoesQueen Elizabeth pays people to wear in her new shoes, her stylist has revealed.More >

Photo galleries

Horoscopes by Jessica AdamsHoroscopes by Jessica Adams Desserts to impressDesserts to impress

Weekly newsletter

Recipes in your inboxWe send you the latest recipes from the Weekly plus all the week's best bits to your inbox.
Sign up now >
ww |

topics

Handy hints(740)/ Expert advice(530)/ natural health(436)/ Books(426)/ diet(348)/ Recipes(287)/ Food(267)/ Health(252)/ Gardening(221)/ Royals(165)/ Craft(164)

Also on Ninemsn