Method

• Preheat the oven to 180°C.
• Combine the flour, butter, baking powder, granulated sugar and salt in a bowl.
• Rub the butter into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs.
• Slowly add in the buttermilk to the flour mixture using a metal spoon and bring the mixture together to form a rough dough.
• Do not knead the mixture and be careful to not over work the dough.
• Lightly dust your surface with flour and roll out the dough to about 2½ cm thick and cut out circles, not wasting any dough because you should not re-roll it.
• Grease a baking tray, place the scones on top and brush the tops of the scones lightly with egg wash.
• Place the tray into the oven to bake, turn the tray after 10 minutes to ensure an even colour.
• Bake until the scones are a light golden brown colour.
• Cool on a wire rack.
• Strain the msoba jam to separate fruit and syrup.
• Combine the cream and vanilla in a Kitchen Aid bowl with a whisk attachment and whisk to soft peak.
• Add the icing sugar and whisk too medium peak, gently fold in the msoba syrup than the berries, this will give the colour.
• Place the purple cream into a piping bag with a size 8 round nozzle.
• Once cooled cut the tops of the scones off with a bread knife. Pipe three concentric circles on the circumference of the scone, fill the center of the scone with the reserved msoba fruit and garnish with mint.
• Serve immediately.

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