Buttermilk scones with cream and jam

Ingredients

• 225 g self-raising flour, plus a little extra for dusting
• pinch of salt
• 75 g butter, at room temperature
• 40 g caster sugar
• 1 large egg, beaten
• 2 tbsp buttermilk, plus a little extra for brushing

To serve

• strawberry jam
• whipped cream or clotted cream

Instructions

1. Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
2. Sift the flour and salt into a large bowl. Rub the butter lightly into the mixture until it looks like breadcrumbs, then add the sugar.
3. In a jug, beat the egg and buttermilk together, then add to the flour mixture, using a butter knife to gently incorporate. When it begins to come together, finish off with your hands – it should be soft but not sticky (if the dough seems too dry, add a little more buttermilk, 1 teaspoon at a time). Shape the dough into a ball, tip it on to a lightly floured surface and gently roll it into a circle at least 2.5 cm thick – be very careful not to roll it any thinner; the secret of well-risen scones is to start off with a thickness of no less than 2.5 cm.
4. Cut out the scones by placing the cutter on the dough and giving it a sharp tap – don't twist it, just lift it up and push the dough out. Continue until you are left with the trimmings, then bring these back together to roll out again until you can cut out the last scone.
5. Place the scones on the baking tray, brush them lightly with the extra buttermilk and dust with a little extra flour. Bake on the top shelf of the oven for 10–12 minutes or until they are well risen and golden brown, then remove them to a wire rack to cool.
6. Serve the scones thickly spread with strawberry jam and lots of cream.

Photography by Kitti Gould.

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