Recipe adapted from taste.com.au

Vanilla buttermilk scones

Name: Vanilla buttermilk scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 16
Ingredients: 450.00 gm self-raising flour; 53.75 gm caster sugar; 75g butter, chopped; 1 vanilla bean, halved lengthways; 345.80 gm buttermilk; Raspberry jam, to serve; Double cream, to serve

(0)

servings

16

prep time

20m

cook time

20m

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Bake up a storm for Mother's Day with these traditional buttermilk scones.

7 Ingredients

4 Method Steps

Step 1

Preheat oven to 200C/180C fan-forced. Grease a 19cm square cake pan.

Step 2

Sift flour and sugar into a large bowl. Using your fingertips, rub butter into flour until mixture resembles breadcrumbs. Make a well in centre.

Step 3

Scrape seeds from the centre of each vanilla bean half. Discard vanilla pod. Place buttermilk and vanilla seeds in a jug. Stir to combine. Add buttermilk mixture to flour mixture. Mix with a butter knife until mixture forms a soft dough, adding more buttermilk if required. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or the scones will be tough).

Step 4

Pat dough into a 3cm-thick round. Using a 5cm round cutter, cut out 16 rounds. Place scones, just touching, in prepared pan. Bake for 15 to 20 minutes or until lightly browned and scones sound hollow when tapped. Turn immediately onto a wire rack. Serve warm with jam and cream.