Cream of Butternut Soup

1.Preheat the oven to 190ºC.
2.Sieve the flour, baking powder, salt & caster sugar together in a large bowl.
3.Cut the Avonmore unsalted butter into small cubes and using your fingertips, rub the butter into the flour. Add the raisins and sultanas.
4.Make a well in the centre, then pour in the Avonmore Buttermilk and mix into a soft dough. Turn the dough out onto a lightly floured board.
5.Knead the dough lightly and roll out until approximately 1 inch thick, then cut into scones.
6.Place onto a baking tray and brush the tops of each scone with egg wash. Bake in the oven for 15 – 20 minutes until golden brown on top. Remove from the oven and cool on a wire rack.
7.Serve the scones alongside some freshly whipped Avonmore cream or butter and homemade jam.

Instructions

1.Preheat the oven to 190ºC.
2.Sieve the flour, baking powder, salt & caster sugar together in a large bowl.
3.Cut the Avonmore unsalted butter into small cubes and using your fingertips, rub the butter into the flour. Add the raisins and sultanas.
4.Make a well in the centre, then pour in the Avonmore Buttermilk and mix into a soft dough. Turn the dough out onto a lightly floured board.
5.Knead the dough lightly and roll out until approximately 1 inch thick, then cut into scones.
6.Place onto a baking tray and brush the tops of each scone with egg wash. Bake in the oven for 15 – 20 minutes until golden brown on top. Remove from the oven and cool on a wire rack.
7.Serve the scones alongside some freshly whipped Avonmore cream or butter and homemade jam.