Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
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
- 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
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Terry Boxall
too wet - I agree that the recipe was too wet making it very difficult to manage and end result was that the scones did not rise.
Nate
Worked perfectly and taste great! - Really easy to make (thanks to the video). Made mine slightly smaller and just took off a few mins cooking time. A big hit with everyone.
Megan
Good - I have made these a few times now and they worked out great
Laura
no good - This recipes calls for too much liquid. Buttermilk should probably be 3/4 of a cup. Scones were too wet. Couldn't even knead and shape.
Sonya
Great - Tired these after watching the video. Worked great. Thanks
+ 13 star only ratings in addition to the reviews above
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