These sultana scones taste great with spreadable or topped with whipped cream, drizzle of maple syrup and strawberries if you wish.
Ingreadient:
- 3 cups self-raising flour
- 1 teaspoon baking powder
- 1/3 cup icing sugar
- 1 cup sultanas
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 4 tablespoons (80g) Western Star Spreadable Original Soft, chilled
- 1 cup milk, (+ extra for brushing)
- Chilled Western Star Spreadable Original Soft, to serve
Direction:
- 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 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 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
