Scones with Muddled Berries and Creme Fraiche

By sarah_carroll

Ingredients

• 5 c self raising flour, sifted plus extra to dust
• 1/3 c caster sugar
• 125 g chilled unsalted butter, chopped
• 2 c buttermilk, plus extra to brush
• Creme Fraiche
• Muddled berries
• 120 g raspberries
• 120 g blueberries
• 250 g strawberries, hulled, and quartered
• 1-2 T caster sugar, to taste
• Grated zest of 1 orange

Details

Servings 12

Preparation

Step 1

Preheat the 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 flour until it resembles fine breadcrumbs. Use a fork to gradually beat the buttermilk into the dough.
On a lightly floured surface, shape dough into a ball, then flatten to about 2.5cm thick. Transfer scones to the pan and brush with a little buttermilk. Bake in the oven for 10-12 minutes until golden. Transfer the scones to a wire rack to cool.
Meanwhile, for the muddled berries, combine the raspberries, blueberries, strawberries, sugar and orange zest in a large mortar or mixing bowl, and very gently crush with a pestle or back of a spoon until berries have softened and released some of their juices.
Serve the scones with muddled berries and a dollop of creme fraiche.