I call these South African scones as they are not the light, fluffy ones you will get served in England. Instead they are firm and meant to be filling. It really is a quick bread and I served mine with lime marmalade for breakfast.
Head straight on to the Recipe For ♥ South African Scones ♥
As I have mentioned before, Scarlett usually takes herself off to bed at night when she is ready. To this end I have to leave the dog door open in the cottage. The other afternoon I opened it as soon as Dave got home. Scarlett does not like feeling ‘left out’ and went straight upstairs to the gym to ‘help’ Dave train. That night, just before I fell asleep, Scarlett was crying. I could hear that Molly was outside and thought that she might be blocking the door, preventing Scarlett from going out. When the crying did not stop I went downstairs to see what was wrong and saw that the protective flap was on the door. For some reason Dave had put it on when he came inside.
Be inspired to make ♥ South African Scones ♥ #ISW2019 #LavenderAndLime Share on X
It is his responsibility to lock up and turn the alarm on as I don’t come into the cottage this way. I usually go upstairs via the spiral staircase so that I don’t have to go outside when it is cold. And it has been really cold this winter. To warm myself up during the day I have been making lots of hot drinks. And a hot drink needs something to go with it. Or, at least that is my excuse for baking. On the weekend when I made these South African scones I also made a batch of cupcakes, and a flan. Dave and I finished the cupcakes and shared the batch of scones. We made our way through the flan over the course of the week and I did some extra training to work off the calories. Do you bake more when it is cold?
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South African Scones
Ingredients
- 260 g flour, plus extra for dusting
- 100 g fructose
- 5 mls baking powder
- 85 g salted butter
- 1 egg, lightly beaten
- 60 mls milk
- 5 mls jam, warmed up
Method
- Preheat the oven to 180° Celsius
- Place the flour, fructose and baking powder into a mixing bowl and whisk to combine
- Add the butter and use your fingertips to rub into the flour till you have a breadcrumb texture
- Place the egg into a mixing bowl, add the milk and whisk to combine
- Pour into the flour and use a knife to mix until a dough forms
- Turn out onto a lightly floured surface and press down gently until 2cm high
- Cut out 6 scones using a 6cm cutter and place onto a lined baking tray
- Brush the jam on top of the scones and put into the oven to bake for 30 minutes
- Remove from the oven and serve warm with jam
I am submitting this recipe to International Scone Week 2019.
It is a public holiday in South Africa and my parents’ arrive today from Johannesburg. I will be off-line until the 12th of August.
Inspiration published on Lavender and Lime August 9:
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- 2017 – Al Forno
- 2015 – Prodigal Son
- 2013 – Scented Geranium
- 2011 – Italian Cipollini Onion Pasta
- 2010 – Thai Inspired Sirloin Stir Fry
Hi Tandy, I’m sure these are delicious and a great treat at breakfast time. We have a lot of South Africans living in my neck of the woods so I am interested in trying these. Thanks for sharing. Cheers Pauline
My pleasure 🙂
scones and jam – always a winner:)
I think so too 🙂
Oh dear, poor little doggy. Our winter has been very mild and seems to have ended already. I am only wearing short sleeved vests now. A lovely scone recipe.
It’s a proper Cape winter which I’m so grateful for.
This is my favorite kind of scone. I was lucky enough to visit South Africa and eat them there. A lot.
Amalia
xo
They are so quick to make 🙂
I’ve never tried a South African scone before. I didn’t know they were any different from other kinds. I must give these a go! 😀
They are very firm!
I must try these.. simple recipe.. 😉
Thank you 😁
I absolutely bake more when it’s cold. Gearing up for that now!
We are in the middle of winter and my oven worked overtime this weekend 🙂
I love to bake when it is cold, it is warming and rewarding. These are definitely different to any scone I have ever had and superbly teamed with lime marmalade. Very nice indeed.
Thank you Merryn 🙂