Buttermilk Scones with Raspberry Jam
Fluffy, golden buttermilk scones served warm with homemade raspberry jam and rich dollop cream for a classic afternoon tea.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •baking tray
- •small saucepan
- •large mixing bowl
- •6 cm round pastry cutter
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 14 g
- carbs
- 58 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 380 kcal
Instructions
- 1
Preheat your oven to 220°C (200°C fan-forced) and dust a flat baking tray lightly with flour.
- 2
Combine raspberries, sugar, and lemon juice in a small saucepan over medium-low heat.
- 3
Stir until sugar dissolves, then simmer gently for 10 minutes until thickened and glossy. Let cool completely.
- 4
Sift self-raising flour, caster sugar, and salt into a large mixing bowl.
- 5
Rub chilled butter into flour using your fingertips until the mixture resembles coarse breadcrumbs.
- 6
Make a well in the centre, pour in buttermilk, and mix quickly with a flat-bladed knife into a soft dough.
- 7
Turn dough onto a lightly floured bench and press out gently with your hands to 2.5 cm thickness.
- 8
Cut rounds with a 6 cm floured cutter, pressing straight down without twisting the cutter.
- 9
Arrange scones side by side just touching on the baking tray and brush tops lightly with milk.
- 10
Bake for 12 to 14 minutes until tall, golden, and hollow-sounding when tapped on the bottom.
Chef's tips
Handle the dough as little as possible to keep the scones light and tender. Pressing straight down with the cutter ensures an even, tall rise in the oven.
Ingredient substitutions
- buttermilk → whole milk mixed with 1 tablespoon lemon juice, rested 5 minutes
- raspberries → blackberries or strawberries
Storage
Store leftover scones in an airtight container at room temperature for up to two days.
Reheating
Warm leftover scones in a 160°C oven for 5 minutes to restore their soft texture.
Common mistakes to avoid
- •Twisting the round cutter, which seals the edges and stops the scones rising evenly.
- •Overworking the dough with your hands, resulting in dense and tough scones.
Serving suggestions
Cooked Buttermilk Scones with Raspberry Jam?
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