- 12
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
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.