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.
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.
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
- 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
- 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.