Buttermilk Scones

• 2 cups flour
• 3 teaspoons baking powder
• 2 teaspoons caster sugar
• 60 g butter
• 3/4-1 cup buttermilk
• 1 egg, lightly beaten
• 1/2 cup thick apricot or raspberry jam
• 125 g PHILADELPHIA Cream For Desserts, double cream alternative

1. COMBINE the flour, baking powder, sugar and butter in a food processor.
2. Process until mixture resembles breadcrumbs.
3. Remove to a large bowl.
4. Add the combined buttermilk and eggs.
5. Mix until just combined.
6. TIP the mixture onto a lightly floured surface.
7. Lightly roll to approximately 3cm thickness and use a lightly floured 5cm cutter to cut 12 scones.
8. Place the scones on a lightly floured oven tray and bake in a very hot oven 220 degrees C for 10-12 minutes.
9. Allow to cool slightly.
10. SPLIT the scones whilst just warm, spread with the jam and top with a dollop of PHILLY.
11. Serve immediately.
12. HANDY TIP: Place the unbaked scones close together, allowing just a little air to circulate between them for best results.

flour, baking powder, caster sugar, butter, buttermilk, egg, thick apricot, philadelphia cream

Taken from www.kraftrecipes.com/recipes/buttermilk-scones-129471.aspx (may not work)