Raspberry jam, to serve
Vanilla Cream300ml tub thickened cream
1 Combine flour and sugar in a large bowl. Add butter. Using your fingertips, rub in butter until mixture resembles fine breadcrumbs.2 Make a well in centre of mixture. Add 1 cup buttermilk. Use a flat bladed knife, in a cutting motion,
to stir until mixture just comes together, adding additional buttermilk if required. Dough should be sticky.3 Turn out onto a bench lightly dusted with extra flour. Gently knead to form a soft, smooth dough. Don’t over-knead. Pat dough into
a 2.5cm-thick round. Using a 6cm round cutter dipped in flour, cut out rounds. Reshape dough and continue cutting rounds until all dough is used.
4 Grease base and sides of a 19cm square cake pan. Dust lightly with extra flour. Place scones, touching side-by-side, in prepared pan. Brush tops with extra buttermilk.
5 Cook in a hot oven (200C) for about 20 to 25 minutes, or until light golden. Turn out onto a wire rack. Cover with a clean tea towel and stand for 5 minutes.
6 Meanwhile, to make vanilla cream, beat all ingredients in a small bowl with an electric mixer until soft peaks form.
7 Serve warm scones with jam and vanilla cream.Top tip: Scones are easier to master than you think. Before making them be sure the butter is cold and the dough is soft and sticky, after you’ve added the buttermilk. Working quickly will prevent you from over-kneading the dough so you won’t end up with tough scones. Remember, they’re best eaten warm.
To make fruit scones, add 1 cup dried fruit or sultanas to the mixture after rubbing in the butter.
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