Buttermilk scones with jam & cream

As the weather gets cooler, there’s nothing better than curling up by the fire with a cup of tea and a batch of freshly baked scones.

After spending the last couple of  years in England, I developed a big appreciation for scones and jam and cream, washed down with a big pot of English tea.But I had no idea of the controversy surrounding it. The treat, known as most Australians as ‘Devonshire Tea’ can only be called this inside of Devon (the rest of the EU calls it cream tea). Much like the pavlova, the exact origin of cream tea is questionable, although evidence suggests there was a tradition at Tavistock Abbey in Devon during the 11th century of eating bread with cream and jam.

In this recipe, the addition of buttermilk makes these scones light, fluffy and moist. Topped with a generous spread of raspberry jam and a dollop of whipped cream, I challenge you to find an easier comfort bake this winter. Serve warm straight from the oven.

Makes 10

You will need…

• 2 cups of self raising flour
• 1 tablespoon caster sugar
• Pinch of salt
• 50g butter
• 3/4 cup buttermilk
• Raspberry jam and whipped cream to serve

Directions

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.

2. Sift dry ingredients together in a small bowl. Using your fingertips, rub the butter into the flour mixture until it is well combined and the mixture resembles fine breadcrumbs.

3. Make a small well in the middle of the mixture and pour in the buttermilk. Stir thoroughly until a sticky dough forms. Knead gently on a lightly floured surface until all the cracks have smoothed. Don’t overwork the mixture since it will toughen the dough.

4. Lightly flour a rolling-pin and roll the dough out until 2cm thick. Using a 6cm round cutter or top of a wine glass, cut out scones.

5.Place scones on prepared tray. Brush lightly with buttermilk or dust with flour as desired. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Cool on a wire rack. If you prefer soft scones, cover with a small cloth.

Serve with raspberry jam (I prefer St Dalfours) and whipped cream.

Enjoy! Lisa xxx