Baking & Desserts
Sultana & Cinnamon Scones
Prep 20 mins. /Cook 23 mins.
Serves 12
Easy
Sultana & Cinnamon Scones
Method
- Preheat oven to 220˚C/200˚C fan-forced. Combine flour, baking powder, icing sugar, sultanas, cinnamon and salt in a large bowl. Dot with the Western Star Spreadable Original Soft. Using your fingertips, rub together until well combined.
- Make a well in the centre of the dry ingredients. Add milk. Using a dinner knife, quickly mix until combined (add a little more milk to the mixture if needed). Pull dough together into a rough ball. Turn onto a lightly floured surface and gently knead just until a smooth dough forms. Press the dough into a 3 cm thick circle. Using a 5 cm cookie cutter dusted with flour, cut 12 rounds from the dough (re-rolling as necessary).
- Place scones close together on a baking tray lined with baking paper. Brush tops with extra milk. Bake for 20-23 minutes until golden and cooked through. Stand scones in pan for 5 minutes then wrap in a clean tea-towel.
- Serve warm scones split and spread with Western Star Spreadable Original Soft.
IN THIS RECIPE
Spreadable Original Soft
We’ve taken the five-star Western Star taste you know and love and made it soft and spreadable. Ideal for sandwiches, toast, pancakes and more.
More Baking & Desserts recipes
Forgotten to soften the butter?
Grate butter coarsely, spread onto baking paper and stand for 10 minutes before using. Alternatively chop into 2cm cubes, microwave on 30% power in 10 second bursts until just softened.