Scones with Muddled Berries and creme fraiche

By sarah_carroll

Ingredients

• 5 c (750g) self raising flour, sifted, plus extra to dust
• 1/3 c (75g) caster sugar
• 125 g chilled unsalted butter, chopped
• 2 c buttermilk, plus extra to brush
• creme fraiche, to serve
• Muddled berries
• 120 g raspberries
• 120 g blueberries
• 250 g strawberries, hulled, quartered
• 1-2 T caster sugar
• grated zest of 1 orange

Details

Servings 12

Preparation

Step 1

Preheat oven to 220C and lightly dust a baking tray with flour.
Combine flour, sugar, and a pinch of salt in a large bowl. Use your fingers to rub the butter into the flour until it resembles fine breadcrumbs. Use a fork to gradually beat the buttermilk into the dough.
On a lightly floured surface, shape the dough into a ball and flatten to about 2.5cm thick. Cut out rounds, rerolling if needed until dough is used. Transfer scones to baking tray and brush lightly with buttermilk. Bake in the oven for 10-12 minutes until golden. Transfer scones to wire rack to cool.
Berries:
Combine all ingredients in a large mortar and pestle and gently crush until the berries have softened and released some of their juices. Serve scones with berries and creme fraiche.