Buttermilk scones with easy strawberry vanilla jam and a Le Creuset Giveaway
Light and flaky buttermilk scones topped with an easy, home-made strawberry and vanilla jam and softly whipped cream, perfect for tea time.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
for the buttermilk scones
- 2 cups cake flour all purpose
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup caster sugar
- 1/3 cup butter cubed (the butter needs to be firm but not rock hard, so to make it easier to rub into the dry ingredients)
- 3/4 cup buttermilk
- 1 egg beaten
for the strawberry-vanilla jam
- 4 cups strawberries roughly chopped
- 1 cup caster sugar
- 2 tablespoons lemon juice
- 1 vanilla pod halved
Pre-heat the oven to 180°c and line a baking sheet with parchment paper.
Sift the flour, baking powder, salt and sugar into a large bowl.
Rub the butter in with your finger tips until the mixture resembles rough breadcrumbs.
With a knife, cut the buttermilk in until the dough starts coming together.
Tip the dough out onto a floured surface then gently bring together into a circle of around 3-4cm in height.
With a sharp round cookie cutter, cut 6 scones out of the dough. Re-work the dough and bring together if you need to.
Place the scones on the prepared baking tray and brush with the beaten egg.
Place in the oven and allow to bake for 12-15 minutes until golden brown and cooked through.
Remove from the oven and allow to chill.
To make the strawberry jam, combine all the ingredients in a small saucepan and bring to a boil.
Lower the heat and allow to simmer for 10-15 minutes until the mixture starts resembling a loose jam. Place a teaspoon of the liquid onto a chilled plate and drag your finger through it. If the mixture stays put and doesn't start bleeding into the line, it's ready and can be removed from the heat.
Carefully pour into sterilised jam jars and allow to chill before serving.
To serve, halve the scones (I like to serve them slightly warm), top with the strawberry jam and the whipped cream.