Buttermilk and Vanilla Bean Scones

Credit: Whisk Media Group

385 Collected

Difficulty

Moderate

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Buttermilk and Vanilla Bean Scones

Ingredients:

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

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 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