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Buttermilk scones, honey cream and rhubarb conserve
Buttermilk scones, honey cream and rhubarb conserve
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Enjoy scones with jam and cream for ultimate deliciousness.
Ingredients:
  • 450g (3 cups) self-raising flour
  • 75g caster sugar
  • 150g unsalted butter, chopped, softened
  • 59g egg
  • 125ml buttermilk
  • Rhubarb conserve (see related recipe), to serve
  • 57.20 gm honey
  • 300ml pouring cream
  • 200ml mascarpone
Instructions:
  • Position the oven shelf in the top third of the oven and preheat to 220°C. Combine flour, sugar, and 1/4 teaspoon salt in a bowl. Rub in butter with your fingertips until it resembles breadcrumbs. Whisk egg and buttermilk together in a small jug and pour over the dry mixture. Gently mix the wet ingredients into the dry ingredients using a dinner knife until just combined. Be careful not to overwork the mixture for light and fluffy scones.
  • Transfer the mixture onto a generously floured surface and shape it into a round that is 2-2.5cm high using your hands. Use a 5cm floured cutter to cut out rounds by pressing the cutter straight down into the dough and lifting straight up without twisting, remember to flour the cutter each time. Space the scones 3cm apart on a baking paper-lined tray. Brush the tops with a bit of extra buttermilk and bake for 10-12 minutes until they turn golden.
  • Prepare the honey cream by mixing honey and cream together in a bowl. Add the mascarpone to the bowl and slowly whisk in the honey mixture until soft peaks form. Serve the warm scones with the cream and conserve.

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