Laager Vanilla Scones With Rooibos Chantilly Cream

Ingredients

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

ROOIBOS CHANTILLY CREAM:

1 cup of cream

¼ cup Rooibos syrup – chilled (recipe below)

ROOIBOS SYRUP:

1 cup strongly brewed Laager Pure Rooibos tea

2 cups sugar

Method

1. For Rooibos Syrup, boil together Rooibos tea and sugar until mixture reduces to half and thickens. Cool and store in the fridge until use.
2. For the scones, preheat the oven to 180 Celsius.
3. Mix all the dry ingredients together. Cut in the butter and mix with hands until it has a crumbly texture.
4. In a separate bowl, mix the vanilla essence, egg and buttermilk together.
5. Stir into the dry ingredients and mix until a soft dough forms. (Don’t over mix)
6. Cut into desired shape.
7. Brush with milk or egg white and bake for 10-12 min.
8. For the Rooibos chantily cream, whip the cream and slowly add the syrup until cream is whipped and nicely infused. Serve scones with cream.