Buttermilk Scones served with raspberry jam and clotted cream

The Londoner Bed & breakfast and Tea Rooms

304 15th street west , Bradenton, FL 34205 États-Unis


  • 8 oz self raising flour
  • 2-3 tablespoons buttermilk
  • pinch salt
  • 3 oz salted butter
  • 1 1/2 oz castor sugar
  • 1 large egg


  1. Sift flour and salt into a bowl, rub in the butter until the mixture looks like breadcrumbs, then add the sugar. In a jug beat the egg and 2 tablespoons of buttermilk together, add this to the rest and mix the dough with a palette knife, once it starts sticking together use your hands to finish - it should be soft but not sticky.
  2. When you have formed the dough into a ball, tip it onto a lightly floured surface and gently roll into a circle - making sure that it is at least 1 inch thick. Cut out the scones by placing the cutter on the dough and giving it a sharp tap - do not twist it, just lift it up and push the dough out. Bring trimmings back together and carry on until you cut the last scone.
  3. Place the scones on a baking tray, brush with a little buttermilk and dust with flour. Bake on top shelf of the oven for 10-12 minutes, or until well risen and brown.
  4. Serve with clotted cream and raspberry jam (both available from the "ethnic" section in Publix and Sweetbay (in Florida anyway!)
  5. Enjoy
About this recipe:

Buttermilk Scones served with raspberry jam and clotted cream