Buttermilk Scones with Strawberry Jam Recipe
Ingredients
2 cups flour
1 Tbsp. baking powder
Pinch of salt
1/2 cup butter, cold
1 extra-large egg
3/4 cup buttermilk
Few drops lemon juice
1 egg, beaten
1/2 cup Rhodes Strawberry Jam
Cream for serving
2 cups flour
1 Tbsp. baking powder
Pinch of salt
1/2 cup butter, cold
1 extra-large egg
3/4 cup buttermilk
Few drops lemon juice
1 egg, beaten
1/2 cup Rhodes Strawberry Jam
Cream for serving
Method
- Pre-heat the oven to 200oC and grease a large baking tray with oil or butter.
- Sift the flour, baking power and salt together twice.
- Cut the butter into small squares and work it into the flour, using your fingertips, until it resembles bread crumbs.
- Mix together the extra-large egg, buttermilk and lemon juice and add a little bit at a time to the flour and butter mixture.
- Use a knife to ‘cut’ the dough together.
- Remove the mixture from the mixing bowl and place it on a work surface.
- Bring everything together, using your hands.
- Use a biscuit cutter to cut out evenly sized scones.
- Arrange the scones on the greased baking tray.
- Brush the scones with some of the beaten egg and bake for 10-12 minutes or until done.
- Allow the scones to cool down and serve with Rhodes Strawberry Jam and whisked cream.
- Pre-heat the oven to 200oC and grease a large baking tray with oil or butter.
- Sift the flour, baking power and salt together twice.
- Cut the butter into small squares and work it into the flour, using your fingertips, until it resembles bread crumbs.
- Mix together the extra-large egg, buttermilk and lemon juice and add a little bit at a time to the flour and butter mixture.
- Use a knife to ‘cut’ the dough together.
- Remove the mixture from the mixing bowl and place it on a work surface.
- Bring everything together, using your hands.
- Use a biscuit cutter to cut out evenly sized scones.
- Arrange the scones on the greased baking tray.
- Brush the scones with some of the beaten egg and bake for 10-12 minutes or until done.
- Allow the scones to cool down and serve with Rhodes Strawberry Jam and whisked cream.
Useful Tips
- For best results, always use cold butter straight from the fridge.
- Don’t ‘overwork’ the dough. Lightly press everything together and don’t knead the dough or handle it too much.
- See more at: http://www.rhodesquality.com/recipes/buttermilk-scones-strawberry-jam-recipe#sthash.vpGXNSpr.dpuf
- For best results, always use cold butter straight from the fridge.
- Don’t ‘overwork’ the dough. Lightly press everything together and don’t knead the dough or handle it too much.
Buttermilk Scones with Strawberry Jam Recipe
see more...
