Buttermilk scones with apricot jam

Name: Buttermilk scones with apricot and pink peppercorn jam
Yield: 12
Ingredients: 1.1kg self-raising flour; 2 tsp baking powder; 1/2 cup (110g) caster sugar; 200g unsalted butter, melted, cooled; 4 cups (1L) buttermilk, plus extra 2 tbs to brush; Creme fraiche, to serve; 300g dried apricots, chopped; 80g unsalted butter, chopped; 1 tsp pink peppercorns, plus extra to serve (optional); 1 vanilla bean, split, seeds scraped

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 10, 2018

Freshly baked scones straight from the farm! Beast eaten topped with cream while still warm.

1.1kg self-raising flour
2 tsp baking powder
1/2 cup (110g) caster sugar
200g unsalted butter, melted, cooled
4 cups (1L) buttermilk, plus extra 2 tbs to brush
Creme fraiche, to serve

Apricot and pink peppercorn jam

300g dried apricots, chopped
1/2 cup (110g) caster sugar
80g unsalted butter, chopped
1 tsp pink peppercorns, plus extra to serve (optional)
1 vanilla bean, split, seeds scraped

Method

1.

For the jam, place all ingredients in a small saucepan over medium heat with 1/2 cup (125ml) water. Cook, stirring constantly, to dissolve sugar, then simmer, stirring occasionally, for 12-14 minutes or until thickened and reduced slightly. Set aside to cool.
2.

To make the scones, preheat oven to 170°C . Lightly grease a 25cm x 35cm baking tray. Place flour, baking powder and sugar in a bowl with a pinch of salt flakes and stir to combine. Make a well in the centre of the dry ingredients and add butter and buttermilk. Using a butter knife, gradually ‘cut’ the butter mixture into the flour to form a soft dough, then turn out onto a clean work surface and gently knead together (do not overwork the dough). Pat out to a 2cm-thick rectangle and, using 8cm pastry cutter, cut out 12 rounds, gently re-kneading dough if necessary.
3.

Place scones on prepared tray about 1cm apart and brush with extra buttermilk. Bake for 25-30 minutes or until golden and cooked through. Cool slightly before serving. Halve scones and spread with creme fraiche and jam. Scatter with extra pink peppercorns, if using, to serve.