Summer scones are a picnic favourite! Wrapped in gingham tea towels and doused with jam and cream- we thought we’d give the traditional treat a festive kick.

Recipe via our friends at Taste.


Method:Preheat the oven to 210C/190C fan forced. Dust a baking tray lightly with flour.


Combine the buttermilk and treacle and stir until treacle is dissolved. Set aside.


Sift the flour, sugar, ginger, cinnamon, cloves and bicarb into a large bowl. Add the butter and use your fingertips to rub into the flour until the mixture resembles fine breadcrumbs. Make a well in the centre and add the milk mixture. Use a flat-bladed knife to stir until the dough comes together.


Turn the dough out onto a lightly floured surface and knead gently and briefly until just smooth. Press the dough into a 2.5cm-thick disc. Use a 5cm-round cutter to cut out scones (make sure you cut as closely together as possible to get as many scones as you can from the dough!).


Gently pile and press the dough scraps together and cut out more rounds (you should have 12 scones). Place the scones, just touching, onto the prepared tray. Brush the tops lightly with extra buttermilk. Bake for 12-15 minutes or until risen and golden brown. Transfer to a wire rack to cool.


To make the brandy butter, use electric beaters to beat the butter until pale and creamy. Add the icing sugar and beat until combined. Beat in the brandy.


Serve the scones with the brandy butter and plum jam or simply jam and cream- enjoy!

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