Main content



  • 150gr Sultana

  • 150ml Water

  • 25gr Earl grey, loose leaf Dilmah

  • 500gr Plain Flour

  • 70gr Caster Sugar

  • 20gr Baking Powder

  • 150gr Butter, unsalted

  • 15ml Vanilla Essence, Heilala

  • Pinch of Salt

  • 125ml Buttermilk

  • 2 Whole Eggs, free-range


  • 1.

    In a medium sauce pan, bring the water to the boil.  Once boiled remove from the stove top, add in the loose earl grey leaf tea to infuse for 3-4minutes.  Once infused pass through a fine sieve and pour over the sultana’s, sit aside.

  • 2.

    Place the plain flour, caster sugar, baking powder, butter, vanilla essence and salt into a kitchen aid with a paddle attachment.  On medium speed start mixing until the mixture has turned into a crumble.  Once it has turned into crumbs, add in the eggs and bulla cream gradually on a medium speed and mix for 5minutes once the scones have turned into dough and developed.

  • 3.

    Strain the sultana’s from the liquid and add to the dough just till combined.  Remove from the machine and allow resting on a floured surface bench covered.  Rest for 20-30minutes.

  • 4.

    Once rested roll out to 1.5cm high, dust a baking tray with flour and cut out the scones using a metal cutter, cut out at 5.5cm. Flip the scones over and brush them with the bulla cream making sure they are spread out.

  • 5.

    Bake in the over at 200 C for 12-15minutes they may need a few minutes more.

  • 6.

    Serve with bulla cream and mixed berry jam

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings