Prep:  20 minutes
Cook:  20-23 minutes
Makes:  12
Average: 4.2 (69 votes)
Difficulty:
Cuisine:
Saved:
251
Recipe by: Western Star
These sultana scones taste great with spreadable or topped with whipped cream, drizzle of maple syrup and strawberries if you wish.
Credit: Whisk Media Group

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Sultana and Cinnamon Scones
Ingredients:
Method:
  1. 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
  2. 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)
  3. 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
  4. Serve warm scones split and spread with Western Star Spreadable Original Soft
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