Cakes & biscuits
Buttermilk scones with cream and jam
Round buttery scones for splitting and topping.
- Total time
- 40 min
- Servings / pieces
- 8
- Topic
- Cakes & biscuits
Scones benefit from cold butter and brief handling. Small pieces of butter remain in the dough and help the crumb open during baking. Do not knead this mixture like bread; simply bring it together. Press the cutter straight down without twisting so the edges can rise freely. Split the scones for serving while slightly warm or once cooled. Strawberry jam and whipped cream complement the plain dough without requiring an additional glaze or a particularly sweet batter.
Method
Step by step
- 01
Prepare
Heat the oven to 210°C conventional. Combine flour, baking powder, sugar and salt.
- 02
Rub in butter
Dice the cold butter and quickly rub into the flour mixture. Leave a few small pieces visible.
- 03
Bring together
Add buttermilk and stir into a rough dough. Briefly bring together on a floured surface.
- 04
Cut
Pat three centimetres thick and cut eight scones straight down. Press scraps together once. Brush the tops with milk.
- 05
Bake and serve
Bake for 13–17 minutes until golden. Cool briefly. Whip the cream and serve with jam alongside the split scones.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
The right dough
A slightly uneven surface is normal. Use extra flour sparingly for handling; excess flour or lengthy kneading makes firmer scones. The baking powder should be fresh and evenly mixed through the flour before any liquid is added.
Choosing the timing
Scones are particularly good on baking day. Freeze unfilled leftovers and warm briefly after thawing. Add cream only when serving so it does not soak into the crumb during storage. Brush milk only onto the tops. Liquid running down cut edges can seal layers together. For a smaller batch, halve the recipe while keeping individual scone size and doneness checks unchanged; reduce the number of pieces rather than making them much smaller.
Kitchen questions
One more question?
Can I use the rim of a glass?
Yes, if it is sharp enough. A blunt edge compresses the dough more strongly.
Can ordinary milk replace buttermilk?
Use buttermilk for this version; its acidity and consistency are part of the selected dough balance.
Can clotted cream replace whipped cream?
Yes, as a topping after baking. Do not whip clotted cream like liquid cream. Spread small quantities with jam onto the cut surfaces and serve promptly.
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