Buttermilk and Mixed Fruit Scones
Print recipe
| Serves | 8 to 12 scones |
| Prep time | 10 hours |
| Cook time | 15 minutes |
| Total time | 10 hours, 15 minutes |
| Allergy | Egg, Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Bread, Breakfast, Dessert, Side Dish |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Birthday Party, Casual Party, Formal Party |
| Region | British |
| By author | Karen S Burns-Booth |
Buttermilk and Mixed Fruit Scones with Sour Cherry Jam.
Ingredients
- 8 ounces (200g) self-raising flour
- salt, to taste
- 2 ounces (50g) currants, raisins and sultanas
- 1 teaspoon baking powder
- 2 tablespoons caster sugar
- 2 ounces (50g) butter
- 1 egg, beaten and mixed with 1/4 pint (150ml) buttermilk
- fresh double cream or clotted cream, to serve
- jam, of your choice
- butter, to spread
Note
Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably sour cherry jam as shown in the photos.
Directions
| Step 1 | Sift together the flour, salt and baking powder into a bowl and add the sugar and butter. |
| Step 2 | Rub in the butter until the mixture resembles fine breadcrumbs. |
| Step 3 | Gradually mix in the egg and buttermilk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit. |
| Step 4 | Gently knead the dough on a lightly floured work surface until smooth. |
| Step 5 | Roll out the dough to about 1/2″ thick, then cut out 2″ rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up. |
| Step 6 | Arrange scones on baking sheets then brush tops with the milk and egg mixture. Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack. |
| Step 7 | Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream. |
