Buttermilk scones with mixed berry conserve
10 minutes
Preparation Time
30 minutes
Cooking Time


Buttermilk scones

1kg self-raising flour

1 tsp baking powder

600ml pure cream (35% fat)

400ml buttermilk


Extra flour for dusting

Extra milk for brushing

Mixed berry conserve

250g strawberries, hulled, cut in half

250g raspberries

250g blackcurrants, stalks removed

250g redcurrants or blueberries

1 vanilla pod, cut in half, seeds scraped

1 lemon juice and zest

1kg jam sugar

To serve

Mixed berry conserve

Crème fraîche


Mixed berry conserve

1. Pre-heat Oven on Fan Plus at 120°C.
2. Place jars and lids into the Oven to sterilise for 20 minutes.
3. Mix together the fruit and vanilla seeds, lemon zest and juice.
4. Place the mixture in a food processor to puree.  Add jam sugar and stir to combine.
5. Remove sterilised jars from Oven and carefully fill 2/3 full with mixture.
6. Place the jars onto a rack or into a perforated steam container on shelf position 2.
7. Select: Combination mode Fan Plus at 150°C + 35 minutes + 0% moisture.
8. At the end of the cooking time, remove the jars from the Oven and leave to stand for 5 minutes.
9. Secure lids onto jars. Leave to cool at room temperature.


1. Pre-heat Oven on Conventional at 200°C.
2. In a large mixing bowl, sift flour and baking powder.
3. In a separate jug, combine cream and buttermilk.
4. Make a well in the centre of the flour and pour in cream mixture.
5. Using a spatula or your hands, lightly bring together to form a wet dough.
6. Dust kitchen bench with flour and gently roll out dough to a 3cm thickness.
7. Cut out scones using a pastry cutter approximately 3-4cm in diameter.
8. Place scones onto a greased baking tray with a small gap between each one.
9. Allow offcuts to rest for a few minutes before re-rolling until all dough is used.
10. Brush the tops of the scones lightly with milk before placing into the Oven.
11. Bake on shelf position 3 for 25-30 minutes until golden brown.

To serve

1. Serve scones with mixed berry conserve and crème fraiche.


·  Cooking time will vary depending on the size of the scones.

·  Scones can be baked and frozen.

·  The mixed berry conserve can be substituted with a good quality store bought conserve.

·  The sterilise crockery function can also be used to sterilise preserving jars.

·  Conserve can be made successfully on an Induction cooktop. Place berries, lemon juice, zest and vanilla into a large heavy based saucepan on high heat, Induction setting 9. Once fruit has collapsed, add in sugar and boil rapidly for 10-12 minutes until foam dissipates.

To test if conserve has set correctly, place a tablespoon of jam onto a frozen saucer. It should set within 1-2 minutes.



1 Session selected

  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm



Total $0.00