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Recipes Dessert
Buttermilk Scones with Strawberry Jam

Buttermilk scones fresh out of the oven with a thick layer of butter and jam are a tea party essential. Serve with your favourite Rhodes Quality Jam flavour.


  • 560 g flour
  • 2.5 ml (½ t) salt
  • 40 ml (8 t) baking powder
  • 80 g butter
  • 250 ml (1 C) buttermilk or maas
  • 125 ml (½ C) cold water
  • 1 egg

To serve: softened butter, Rhodes Quality Strawberry Jam, lightly whipped cream (optional)


  1. Sieve the flour, baking powder and salt together.
  2. Lightly rub in the slightly softened butter until the mixture resembles coarse breadcrumbs.
  3. Whisk the buttermilk or maas together with the egg and water.
  4. Pour the liquid ingredients over the flour.
  5. Lightly work the mixture into a rough dough, and then tip the dough out onto a floured surface.
  6. Gently knead the dough into a smooth ball.
  7. Flatten out the dough ball and then use a rolling pin to smooth it out even further until the dough is 3 to 4 cm thick.
  8. Use a large fluted cutter to cut out the scones.
  9. Place the scones onto a baking sheet that has been sprayed with non-stick spray and dusted with flour.
  10. Let the scones rest for 15 minutes and then bake in a preheated oven at 180C for 12 minutes, or until scones are well risen and golden.
  11. Cool for a few minutes and then serve warm with the butter, Rhodes Quality Strawberry Jam and cream if using.

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