Scones with vanilla butter
Serves: | 4 to 6 |
Cooking Time: | 20 minutes |
Serving Suggestion: | Pair it with Woolworths Weltevrede Vanilla Chardonnay |
Prep Time: | 20 minutes |
Ingredients
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Cooking Instructions
- Preheat the oven to 180°C.
- Sift all the dry ingredients together into a large bowl, then make a well in the centre.
- Mix the wet ingredients, then gently fold into the dry ingredients, taking care not to overwork the mixture.
- Turn the dough out onto a lightly floured surface, press down gently, then roll out to a thickness of 2 cm. Take care to work lightly.
- Using a cookie cutter with a sharp edge, cut out the scones, then place on a greased baking tray, packing them close together. Bake for 20 minutes or until lightly golden.
- To make the whipped butter, place the butter and vanilla paste in a bowl and beat using an electric mixer until pale and fluffy.
- Serve the scones warm with the whipped butter, jam and crème fraîche.
- Don't soften the butter - cold butter helps scones rise.
- Cut the butter into cubes so that you don't overwork the dough to incorporate it all.
- Chill the scones for 30 minutes before baking to make them rise even better - the cold butter expands in the heat of the oven.
- Place unbaked scones close together on the baking tray so they steam, for a softer, fluffier result.
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