Braaied buttermilk scones with crème fraîche and blackberry jam

Braaied buttermilk scones with crème fraîche and blackberry jam

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Ingredients

  • 450 g self-raising flour
  • ¼ t salt
  • 100 g cold butter, cubed
  • 85 g caster sugar
  • 1¼ cup buttermilk
  • 1 cup cultured crème fraîche
  • Blackberry jam, for serving

Cooking Instructions

Place the flour, salt, butter and sugar in a mixing bowl and rub together using your fingertips until the mixture resembles large breadcrumbs.

Add the buttermilk and use a wooden spoon to just bring the mixture together to form a dough. Place on a floured surface and shape into a ball, then gently roll out into a thickness of 3–4 cm. 3

Use a biscuit cutter to cut out rounds of dough, then place on a braai grid over low coals and cook undisturbed for 20 minutes, or until the scones have a slightly charred crust.

Gently turn and cook the other side for a further 20 minutes, or until cooked through and golden.

Serve with the crème fraîche and spoonfuls of blackberry jam.

Cook’s note: You can also cook these on a cast-iron griddle over gas.

For more over-the-coal recipes, visit the TASTE braai recipe guide here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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