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Buttermilk scones with honey cream
Buttermilk scones with honey cream
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Impress with this irresistible recipe for a winning meal.
Ingredients:
  • 450g (3 cups) self-raising flour
  • 75g (1/3 cup) caster sugar
  • 150g unsalted butter, chopped, softened
  • 125ml (1/2 cup) buttermilk, plus extra, to brush
  • 1 egg
  • 57.20 gm honey
  • 300ml pouring cream
  • 200g mascarpone
Instructions:
  • 1. Preheat the oven to 220C. Combine flour, sugar, and 1/4 teaspoon salt in a large bowl. Add butter and use your fingertips to rub it into the flour mixture until it resembles breadcrumbs. In a separate bowl, whisk buttermilk and egg together until combined, then pour it into the flour mixture. Gently stir with a knife just until the mixture comes together - remember, less handling means lighter scones.
  • Transfer the dough onto a generously floured surface and shape it by hand until it's 2.5cm thick. Using a floured 5cm pastry cutter, press down firmly to cut out rounds without twisting. Continue cutting out 12 rounds, dusting the cutter each time. Arrange the scones 3cm apart on a baking paper-lined tray. Brush the tops with a bit of extra buttermilk and bake on the top oven shelf for about 12 minutes or until they are puffed up and beautifully golden.
  • In a bowl, mix honey and cream together, then add mascarpone and whisk until soft peaks form for the honey cream.
  • Enjoy warm scones with honey cream and a delightful strawberry and apple conserve on the side.

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