Breakfast Scones
Method
- Preheat oven to 200°C fan forced. Grease base and sides of a medium size, straight sided roasting pan with butter. Sift flour and cinnamon into a large bowl. Stir in sugar. Add butter and rub in with your fingertips until mixture resembles coarse breadcrumbs. (see tip)
- Reserve 2 tbsps of dates for the topping. Stir remaining dates into flour mixture. Make a well in the centre. Add milk. Using a flat-blade knife, stir until incorporated. Use your hand to bring together to form a dough. Turn out onto a lightly floured bench. Gently knead until smooth. Don’t over-knead. Pat out dough until 2.5cm thick.
- Use a 6.5cm round cutter, dipped in flour, to cut out scones. Gather dough, knead again lightly, pat out and cut out more scones. Place 1cm apart in prepared tray.
- To make oat topping, melt half of the butter in a heatproof jug. Stir in syrup until combined. Pour over oats in a bowl. Stir until combined and sticky. Finely chop reserved dates and stir in.
- Brush tops of scones with extra milk and place mounds of topping on top of each scone.
- Bake for 35 minutes or until golden. Remove from oven and brush with remaining melted butter. Drizzle lightly with golden syrup. Serve scones split in half with Wester Star Spreadable.
More Tips
- Instead of rubbing butter in with fingertips. Use a food processor to process flour, cinnamon, sugar and butter to form coarse breadcrumb texture.
- Freeze any leftover scones in a single layer in a zip lock bag for 1 month. Thaw and warm in the microwave to freshen.
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.
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Which butter should I use to make sweet pastries?
We recommend Chef's Choice - it's higher fat content and creamier finish makes it ideal for sweet pastries.