The Langham Signature scone recipe:

Ingredients:

• 1 packet of The Langham scone mix
• 160g Unsalted butter
• 350g Buttermilk
• 10g Vanilla paste (optional)
• Raisins (optional)
• Flour for dusting
• Whole egg (for egg washing)
• Oil spray
• Large muffin tin
• Round cookie cutter
• Rolling pin

Method:

1. Mix dry ingredients with butter until sandy, using a mixer with paddle attachment.
2. Pour buttermilk and vanilla paste into the dry ingredient mixture.
3. Mix slowly until combined.
4. Dust a clean bench with flour.
5. Place the dough on the bench and dust the top of the dough with a small amount of flour. 6.
6. Roll scone dough with a rolling pin until 3cm thickness.
7. Cut rounds using a cookie cutter according to the size of the muffin tin.
8. Using oil spray, grease the inside of the muffin tin.
9. Make the egg wash mixture, whisking 1 egg until combined.
10. Place the cut scones into the muffin tin and brush the top with whole egg wash.
11. In a preheated fan forced, bake at 180 degrees Celsius for 10-15 minutes or until golden brown.
12. Remove from the oven and allow to cool slightly before removing from the tin. Allow to cool on a baking rack.