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Raspberry Scones and Cream

August 6, 2015

IngredientsRaspberry Scones

2 1/2 cups self raising flour

60 grams butter, cubed

1/3 cup caster sugar

1 1/2 cups buttermilk

3/4 cup frozen or fresh raspberries

1 tablespoon buttermilk, extra

Cream to serve

Makes 12



1. Preheat Smeg Oven on Conventional at 210◦C.

2. Place flour and butter into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (This may be done in a food processor).

3. Add sugar and mix to combine.

4. Make a well in the centre of the dry ingredients and add the buttermilk. Using a knife. mix the buttermilk into the flour mixture with a cutting action. When the buttermilk is almost completely mixed through, add the berries and continue to mix until the ingredients are only just combined.

5. The dough should be sticky and moist.

6.Turn dough out onto a lightly floured board and pat down until about 2cm thick. Using a 5cm scone cutter, cut scones from the dough.

7. Place scones close together onto a baking tray lined with baking paper. Gently fold remaining dough over onto itself. Repeat cutting scones and add to baking tray.

8. Gently brush tops of scones with a little extra buttermilk.

9. Bake on shelf position 3 for 15-18 minutes or until browned and sound hollow when tapped.

10. Serve immediately with thick cream.

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