by : Annette Human ( South Africa's Best Selling Cookery Author)
The secret of scuccessful scones is never to stir the liquid into the dry ingredients with a spoon, but to cut it in with a spatula. For a good colour; brush the raw scones with an egg yolk beaten together with 15ml milk, or just a little milk.
275g cake flour
15ml Baking Powder
2ml salt
125g butter/margarine
125ml milk
1 extra large egg
Preheat oven to 200 C
Sift cake flour, baking powder and salt
Rub margarine into flour mixture
Beat Milk with egg and cut into flour mixture
Roll out dough to thickness of 2 cm and cut out with biscut cutter
TOPPINGS
Make scone dough according to the receipe. Press dough lightly into a greased ovenproof dish 20cmx20 cm. Cut into 5cm squares. Prepare one of these toppings:
Cinnamon Sugar Topping
125g butter/margarine
100g soft brown sugar
10 ml cinnamon
Cheese Topping
125g butter/margarine
100g coarsley grated Cheddar Cheese
5 ml mustard powder
Heat butter margarine over low heat until just melted. Add cheese and mustard powder or the brown sugar and cinnamon and mix. Spoon the cheese or cinnamon mixture over the raw dough.
Bake the scones for approx 20 min at 200 C until golden brown and done. Serve Luke Warm
Makes 16 Scones
