This classic and delicious buttermilk and vanilla scone recipe is the perfect afternoon tea treat. Learn how to make perfect soft scones with this easy recipe that you can make without block butter. Served split scones with whipped cream and raspberry jam.
Ingreadient:
- 3 cups self-raising flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup caster sugar
- 4 tablespoons (80g) Western Star Spreadable Original Soft, chilled
- 1 1/2 cups buttermilk (+ extra for brushing)
- 1 teaspoon vanilla bean paste or extract
- Icing sugar, for dusting
- 300ml Western Star Thickened Cream, whipped, and raspberry jam to serve
Direction:
- 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 3cm thick circle. Using a 5cm 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
