Courtney Roulston’s Raspberry & Vanilla Scone Slab
Ingredients
- 3 1/2 cups Self-Raising flour, plus extra for dusting
- 1 cup Bulla Thickened Cream
- sea salt flakes
- 1 cup lemonade
- 2 Tbsp milk, for brushing
- 2 large, heaped cups fresh raspberries
- 2 Tbsp honey
vanilla cream
- 1 1/2 cups Bulla Thickened Cream
- 2 tsp vanilla bean paste
Cooking Directions
- Preheat oven to 180°C. Line a 25cm x 20cm baking tray with baking paper, allowing a little extra to overhang the edges.
- Sift the flour into a large mixing bowl and make a well in the centre. Pour in the Bulla Thickened Cream, lemonade and a pinch of sea salt. Mix together very gently using a butter knife, ensuring you do not over work the mixture. Turn the dough out onto a clean, floured surface and bring the dough together.
- Place the dough onto the lined baking tray and using clean hands, pat the mixture out until it’s approximately 6cm thick and fills the tray.
- Brush the top of the dough with milk and place into the oven. Bake for 20 minutes, or until golden and puffed. Remove and allow to cool completely.
- Place half the raspberries and 1 tablespoon of honey in a bowl and roughly crush with a fork to make a jam-like mixture.
- For the vanilla cream, place the Bulla Thickened Cream and vanilla in a bowl and whip until soft peaks form. Place in fridge to keep cool until ready to use.
- Once the scone slab has completely cooled, spread the vanilla cream all over the top. Dollop over the crushed raspberries, scatter with remaining fresh raspberries and remaining honey. Cut scone slab into squares to serve.