Pamela Clark’s Buttermilk Scones


3 cups (450g) self-raising flour

1 teaspoon icing sugar

60g butter, chopped

1 ¾ cups (430ml) buttermilk

300ml thickened cream

¾ (240g) strawberry jam


Preheat oven to hot (220 degrees Celsius / 200 degrees Celsius fan-forced). Grease and flour 23cm-square slab cake pan.

Combine flour, icing sugar and butter in food processor; process until mixture resembles breadcrumbs. Add buttermilk; process until just combined (mixture should be sticky). Turn dough onto floured surface, knead lightly until smooth. Press dough out into 3cm thickness. Using a 5.5cm round cutter, cut dough into 16 rounds (you will need to gently re-roll the dough to get the 16 rounds).

Place scones into pan; they will fit comfortably, just touching one another slightly. Bake, uncovered, for about 20 minutes or until browned lightly.

Beat cream in small bowl with electric mixer until thickened.

Serve warm scones, cut in half, and enjoy topped with jam and cream.