- 16
Ingredients
- 3 cups Self Raising Flour
- 80 g Butter, chopped
- 1 cup Buttermilk, plus 1-2 tablespoons to mix
- 100 g reduced fat Cream Cheese, softened
- 1-2 tablespoons Icing Sugar
- Jam and cream to serve
Preparation
Step 1
Preheat oven to 180 fan forced. Lightly dust a baking tray with plain flour. Sift self raising flour into a large bowl. Rub in spread to make fine crumbs. Make a well in the centre; add 1 cup buttermilk.
Using a round bladed knife, cut through mixture until it forms a soft dough, adding 1-2 tablespoons more buttermilk, if needed, to moisten. Turn dough onto lightly floured surface. Knead briefly until smooth then shape into a 2cm thick round.
Using a 5cm cutter dipped in flour, cut 12 rounds from dough. Press scraps together, cut 4 more rounds. Place scones, side by side, on baking tray. Sprinkle tops with a little plain flour.
Bake for 18-20 mins mins or until golden and well risen. Transfer scones to a wire rack to cool slightly. Meanwhile, beat cream cheese with icing sugar in a small bowl until smooth and light.
Spread warm scones with extra spread, top with cream cheese and jam.