Name: Scones with strawberries and cream
Cook time: 35 min
Total time: 35 min
Ingredients: 3 cup (450g) self-raising flour; 2 tablespoon caster sugar; 40 gram cold butter, chopped; 2 cup (500ml) buttermilk; 2 tablespoon buttermilk, extra; 250 gram strawberries, halved; 300 millilitre thickened cream, whipped

Ingredients

3 cup (450g) self-raising flour

2 tablespoon caster sugar

40 gram cold butter, chopped

2 cup (500ml) buttermilk

2 tablespoon buttermilk, extra

250 gram strawberries, halved

300 millilitre thickened cream, whipped

Method

1.Preheat oven to 240°C/220°C fan-forced. Grease 20cm x 30cm lamington pan.

2.Sift flour and sugar into large bowl; rub in butter with fingertips. Add buttermilk; use knife to “cut” buttermilk through the mixture to form a soft, sticky dough. Knead dough lightly on floured surface until smooth.

3.Press dough out to an even 2.5cm thickness. Dip a 6.5cm cutter into flour; cut as many rounds as possible from the dough. Place scones side by side, just touching, in pan.

4.Gently knead scraps of dough together; repeat pressing and cutting of dough, place in pan. Brush tops with extra buttermilk; bake about 20 minutes or until scones sound hollow when tapped firmly on the top.

5.Serve scones with strawberries and cream.

Women's Weekly Food