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Buttermilk Scones with Jam and Cream Recipe

Tasmanian Food Co - Buttermilk-Scones-with-Jam-and-Cream-Recipe

Winner of the Australian Dairy Awards Best Cream category and Royal Hobart Fine Food Awards Best in Show 2017, Meander Valley Dairy’s double cream is Australia’s choice in pure double cream. Available in Woolworths stores across Australia and independent grocers.

Recipe

Prep time: 10 minutes

Cook time: 12 minutes

Makes: 10-12

Ingredients

  • 2 cups self-raising flour, plus extra for dusting
  • 2 tsp baking powder
  • 2 tsp salt
  • 50g cold Meander Valley Dairy unsalted butter, diced
  • 125ml Meander Valley Dairy buttermilk, plus extra for wash
  • 1 egg

To serve:

  • Raspberry jam
  • Meander Valley double cream

Method

  1. Preheat oven to 200°C. Line a baking tray.
  2. Sift flour, baking powder and salt together in a large mixing bowl. Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Alternatively, pulse the mixture in a food processor until you get the same result.
  3. Create a well in the middle of the flour mixture. Whisk together buttermilk and eggs, pour into the well. Cut the flour with a knife to blend the milk into the flour until it comes together.
  4. Turn the dough onto a floured bench top and lightly bring the dough together (it is important to handle the dough as little as possible so it stays light). Pat out into a 2.5 cm thickness. Using a round cutter, cut the dough into portions.
  5. Place the scones onto the lined baking tray and lightly brush with milk. Bake for 12 minutes until golden and brown.

Serve with raspberry jam and a dollop of double cream.