Baking & Desserts
Buttermilk & Vanilla Bean Scones
Prep 20 mins. /Cook 23 mins.
Serves 12
Easy
Buttermilk & Vanilla Bean Scones
Method
- Preheat oven to 220˚C/200˚C fan-forced. Place flour, baking powder, salt and sugar into a large bowl. Dot with the Western Star Spreadable Original Soft. Using your fingertips, rub together until mixture resembles fine breadcrumbs.
- Make a well in the centre of the dry ingredients. Whisk buttermilk and vanilla in a jug. Pour mixture into dry ingredients. Using a dinner knife, quickly mix until just combined (add a little more buttermilk 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 dough as necessary).
- Place scones close together onto a lightly greased baking tray lined with baking paper. Brush tops with extra buttermilk. Bake for 20-23 minutes until pale golden and cooked through. Remove scones from pan and wrap in a clean tea-towel. Set aside to cool slightly.
- Dust warm scones with icing sugar. Serve split scones topped with whipped cream and raspberry jam. Add fresh seasonal berries, if liked.
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.