| Cook Time | 15 minutes |
| Servings | serves |
Ingredients
- 2 1/2 cups Self Raising Flour
- 1 tablespoon Icing Sugar
- 50 grams Butter
- 1/2 cup Strawberries Dried , chopped finely
- 1 1/3 cups Buttermilk
Raspberry Butter
- 125 grams Unsalted Butter at room temperature
- 1/4 cup Raspberry Jam
- 1 tablespoon Icing Sugar
- Pink Food Colouring to tint
Ingredients
Raspberry Butter
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Instructions
- Sift flour and icing sugar mixture into a bowl. Using your fingers, rub in butter until mixture resembles breadcrumbs. Add strawberries. Stir to combine. Make a well in centre of mixture. Add buttermilk. Use a butter knife to stir mixture until combined.
- Turn mixture out onto a lightly floured surface. Knead gently until dough just comes together - don't over knead or scones will be tough.
- Roll out dough until it's .5cm thick. Using a 5cm round cutter dipped in flour, cut out rounds from dough. Place rounds, side by side, on a lightly greased oven tray.
- Cook in a hot oven (200c) for about 12-15 minutes, or until scones are golden. Cool on tray.
- To make raspberry butter, place all ingredients in a bowl. Beat with an electric mixer until smooth.
- Serve scones with butter.
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