Ingredients
Method
Grease a 20cm square cake pan. Dust lightly with flour.
To make raspberry jam, combine raspberries, sugar, and 1 tbsp water in a medium saucepan over medium heat. Cook, stirring, until sugar is dissolved. Bring to a boil. Boil, uncovered, stirring occasionally, for 8-10 minutes, or until slightly thickened. Pour into a heatproof jug. Cover. Cool.
To make scones, combine flour and sugar in a bowl. Add butter. Using your fingertips, rub in butter until mixture resembles fine crumbs. Make a well in the centre. Add ½ cup buttermilk. Stir with a table knife until the mixture comes together to form a dough, adding more buttermilk if needed.
Turn out onto a bench lightly dusted with flour. Gently knead to form a soft, smooth dough. Don’t over-knead. Press to flatten to 3cm thick. Using a 4½cm round cutter dipped in flour, cut out rounds. Reshape dough and continue cutting until all is used. Place rounds, touching side-by-side, in prepared pan.
Cook in a 200C °C preheated oven for about 15 mins, or until lightly golden. Turn out onto a wire rack. Cover with a clean tea towel and stand for 5 minutes.
Serve warm scones, split in half and topped with jam and cream.
