Amasi scones with vanilla whipped cream

350 g cake flour
3 t baking powder
a pinch of salt 
90 g cold butter
4 T sugar
1 large free range egg 
¾ cup amasi or buttermilk
1 free range egg yolk
2 T milk
Raspberry preserve, for serving

For the vanilla whipped cream: 

1 cup cream 
1 lemon, zested 
2 t vanilla paste 
1 T honey

METHOD:

1. Preheat the oven to 220°C and lightly grease a baking tray with butter. 
2. Mix the flour, baking powder and salt in a large bowl. Rub in the butter until the flour is coated in the butter. Add the sugar and mix well. 
3. Transfer the mixture to a clean, floured surface and make a well in the centre. Mix the egg, buttermilk and vanilla extract in a jug and pour into the well. Mix until a dough forms. 
4. Flatten slightly into a shape about 2 cm thick. Using a glass or a cookie cutter, cut out 4-6 scones and place on the baking tray, leaving space between each one. 
5. Mix the egg yolk with the milk and brush onto the scones. Bake for 8-10 minutes, or until risen and golden. 
6. Meanwhile, whisk the cream until soft peaks form. Add the lemon zest, vanilla paste and honey, whisk through and chill. 
7. Serve the scones with the raspberry preserve and vanilla whipped cream. 

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