| Cook Time | 15 minutes |
| Servings | serves |
Ingredients
- 2 1/2 cup Self Raising Flour
- 2 tablespoons Caster Sugar
- 3 tablespoons Margarine
- 1 cup Buttermilk
- 1/2 cup Jam (raspberry)
- 1/2 cup Sour Cream
- 2 teaspoons Natural Sweetener
Ingredients
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Instructions
- Preheat oven to 210°C. Line a baking tray with baking paper.
- Combine flour, sugar and spread in a large bowl. Using fingertips, rub spread into flour until mixture resembles fine breadcrumbs. Alternatively, place in a food processor and process until you have a breadcrumb consistency. Transfer to a large bowl.
- Make a well in centre of mixture. Add buttermilk and stir using a flat bladed butter knife until dough almost comes together. Turn onto a lightly floured surface. Knead gently to bring dough together.
- Roll dough until 2 cm thick. Dip a 6 cm round biscuit cutter into flour to prevent dough from sticking. Cut out as many scones as possible (about 9). Gently press remaining dough together. Roll out until 2.5 cm thick (scones cut from second and third batches won't rise as high as those from first batch, so start with thicker dough). Cut out as many scones as possible.
- Place scones 1 cm apart on prepared tray. Bake for approximately 15 minutes, or until lightly golden and hollow when tapped on top. Serve scones warm with jam.
- Meanwhile combine sour cream and sweetener in a small bowl and stir to combine. Refrigerate until ready to use.
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