Buttermilk Scones with Jam & Cream - Aspire Planning Group

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Buttermilk Scones with Jam & Cream

“Hey yoghurt, if you’re so cultured, how come I never see you at the opera?”. – Stephen Colbert

Welcome back everyone and hope you all had a wonderful break. Here’s a quick and easy recipe to start off the year. I know there are many great recipes out there for scones and I have to say I like all of them. Nevertheless the addition of buttermilk came about when I didn’t have enough cream so I substituted with the buttermilk. What I found was a lovely firm yet fluffy scone inside and a crunchy top and bottom. My family love it with the traditional strawberry jam but of course you use whatever topping you like. Hope you like it!

Tips:
If using a round cookie cutter 4cm (1 ½ inch) it makes approximately 12 scones.


Ingredients:

  • 1 ½ cups of 35% cream
  • 1 cup of Buttermilk
  • 3 cups of plain flour (preferably organic)
  • 3 teaspoons of baking powder (if possible from a Health Food store as they stock baking powder that’s aluminium free)
  • 1 Tablespoon of caster sugar
  • A little milk for brushing
  • To serve: Strawberry Jam or other and whipped cream or double cream.


Method:

  • Preheat the oven to 180 C. Place the cream in a bowl and beat until stiff peak form.
  • Add the buttermilk to the cream and give a little whisk.
  • Sift the flour and baking powder over the cream, add the sugar and stir gently until you have a light dough formed. (Try not to over work the dough)
  • Turn out on a lightly floured surface and press out until you have a 1 ½ inch thickness.
  • Use a cookie cutter of your choice or even cut in squares!
  • Place on a baking tray lined with baking paper and brush the tops with milk.
  • Bake for approximately 20 minutes or until golden brown.

When cooled serve with jam and cream. Enjoy!