Scone recipe with raspberry jam
A scone recipe that uses buttermilk for extra deliciousness. It's an afternoon tea classic, so whip up a batch and serve with raspberry jam, clotted cream, and a big pot of tea
A recipe for buttermilk scones - the perfect recipe for afternoon tea, accompanied by raspberry jam and some indulgent clotted cream. Once you have made a buttermilk scone there will be no return to the bland scones recipe of yesterday.
Top Tips
To make small scones, pat or roll the dough until it's 2½cm (1in) thick. Use a 5cm (2in) round cutter to stamp out the rounds - you may need to re-roll once or twice, and you'll make 10 small scones, plus a piggly-wiggly runt (the little bit of dough at the end which is too small to be stamped out into a round). Bake in the oven for 12-15 mins.
Taken from Miss Hope's Teatime Treats by Hope and Greenwood (Ebury, £12.99)
