Lifestyle
Vanilla scones served with rooibos Chantilly cream
These easy-to-make vanilla scones are soft, buttery, and best served warm with a generous spoonful of rooibos Chantilly cream.
There’s nothing quite like the smell of fresh scones coming out of the oven. This easy recipe, compliments of Joekels, brings together soft, golden vanilla scones served with a creamy rooibos-infused Chantilly.
Ingredients
For the scones:
- 2 cups flour
- 2 tsp baking powder
- Pinch of salt
- 1 vanilla pod or 1 Tbls vanilla essence
- ¼ cup cold butter, cubed
- 1 egg
- ½ cup buttermilk
For the rooibos Chantilly Cream:
- 1 cup of cream
- ¼ cup Rooibos syrup – chilled (recipe below)
For the rooibos syrup:
- 1 cup strongly brewed Laager Pure Rooibos tea
- 2 cups sugar
Method
- For the Rooibos Syrup, boil Rooibos tea and sugar together until the mixture has reduced to half its volume and thickened. Cool and store in the refrigerator until ready for use.
- For the scones, preheat the oven to 180° C.
- Mix all the dry ingredients together. Cut the butter into small pieces and mix with your hands until it has a crumbly texture.
- In a separate bowl, mix the vanilla essence, egg and buttermilk together.
- Stir into the dry ingredients and mix until a soft dough forms. Don’t overmix.
- Cut into desired shape.
- Brush with milk or egg white and bake for 10-12 min.
- For the Rooibos Chantilly cream, whip the cream and slowly add the syrup until the cream is infused. Serve the scones with the cream.
