Saturday, May 8, 2010

Scones with Jam & Cream

Afternoon tea at my sisters house for Mother's Day and this is what I'm taking.

Warm, fluffy scones served with Blackberry jam and a dollop of cream.

Simple and delicious, perfect Mother's Day fair.

I hope your Mother's Day is just as simple and enjoyable.



2 1/2 C Self raising flour
1 Tbs Caster sugar
30gm Butter, chopped
1 1/4 C Buttermilk
Jam and Cream to serve with scones

  • Preheat the over to 200 degrees celsius. Grease a baking pan
  • Sift flour and sugar into a large bowl then rub in the butter
  • Add the buttermilk and using a knife cut the buttermilk through the flour mixture to make a soft, sticky dough. Turn the dough onto a floured surface and knead gently until smooth.
  • Press the dough out to 3cm thickness and cut out with a round cookie cutter. Place the scones, just touching, on the pan. Gently knead the scraps of dough together and cut out further scones. Brush the scone tops with a little buttermilk
  • Bake the scones for about 15 minutes
  • Serve warm with jam and cream
  • I got 12 scones out of one batch
  • Gentle is the key word ~ if you handle the dough too much it will become tough and your scones will turn into rocks
Recipe from Australian Women's Weekly


  1. Good thing I didn't go with the scones for tomorrow. I went savoury so I hope Ing went sweet.

  2. Yum! Would love to be there!


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