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Buttermilk Scones with Strawberry Jam


Jan 30th 2012, 11:00

Serves 4-6

Scones are best eaten straight from the oven. Serve them with farm-fresh butter and this wonderfully flavourful jam.

500ml (2 cups) flour
15ml baking powder
Pinch of salt
125g butter, cold
1 extra-large egg
160ml buttermilk
Few drops lemon juice
1 egg, beaten
100ml Rhodes Strawberry Jam

Pre-heat the oven to 200C 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.

* 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. 

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