Prep:  20 minutes
Cook:  20-23 minutes
Makes:  12
Average: 4.2 (69 votes)
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

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Sultana and Cinnamon Scones
  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
FacebookPintrestX (Twitter)Google ClassroomShare via Email

More Muffins, Scones and Scrolls recipes from Western Star

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.