• 10 Cups of flour
• 1 cup of sugar
• 10 teaspoons of baking powder
• 2 Cups of amasi
• 500grams of Rama/Woodenspoon
• I don’t use eggs because some clients don’t consume eggs
• You can add 1 Cup of vanilla custard- optional

• maalvleis
• 2 eiers
• 1/4 k olie
• 1 k melk
• 1 k koekmeel
• 2 tl bakpoeier
• 1/2 tl sout

1. Vir n vulsel gebruik enige vleis soos maalvleis
2. Klits saam 2 eiers, 1/4 k olie en 1 k melk
3. Sif saam 1 k koekmeel, 2 tl bakpoeier en 1/2 tl sout
4. Voeg by melk mengsel en meng deeglik
5. Spuit muffin pan
6. Skep holte met helfte van deeg, dan die vleis en weer deeg bo oor
7. Jy sal ontrent 10 uit gekry
8. Bak 180 g c tot bruin en gaar

Translation

Meat Scones

• minced meat
• 2 eggs
• 1/4 c oil
• 1 c milk
• 1 c cake flour
• 2 tsp baking powder
• 1/2 tsp salt

1. For a filling use any meat such as minced meat
2. Beat together 2 eggs, 1/4 k oil and 1 k milk
3. Sift together 1 cup of cake flour, 2 teaspoons of baking powder and 1/2 teaspoon of salt
4. Add to milk mixture and mix thoroughly
5. Spray muffin pan
6. Create a cavity with half of the dough, then the meat and dough again on top
7. You will get about 10 out
8. Bake 180 g c until brown and cooked

Dit is nie die stewige skons wat ons gewoonlik by koffiewinkels kry nie, maar ‘n lekker ligte skon.
Geen uitrol of uitdruk nie, jy gooi die beslag sommer in ‘n gesmeerde muffinpan.

Bestanddele:

• 2 koppies meel
• 4 teelepels bakpoeier
• ½ teelepel sout
• ¼ koppie kookolie
• 1 eier, geklits
• 1½ koppie melk en water, gemeng (ek gebruik 1 koppie melk en ½ koppie water)

Instruksies:

1. Sif die meel, bakpoeier en sout saam.
2. Gooi die kookolie, eier en melk-en-watermengsel by.
3. Roer tot daar geen klonte is nie en gooi in die gesmeerde muffinpan.
4. Bak vir 15 tot 20 minute teen 180°C.
5. Laat effens in pan afkoel voor jy dit uithaal en bedien.

Translations

Quick Scones

This is not the firm scone we usually get at coffee shops, but a nice light scone.
No rolling out or pressing out, you just pour the batter into a greased muffin pan.

Ingredients:

• 2 cups of flour
• 4 teaspoons of baking powder
• ½ teaspoon of salt
• ¼ cup cooking oil
• 1 egg, beaten
• 1½ cups milk and water, mixed (I use 1 cup milk and ½ cup water)

Instructions:

1. Sift together the flour, baking powder and salt.
2. Add the cooking oil, egg and milk and water mixture.
3. Stir until there are no lumps and pour into the greased muffin pan.
4. Bake for 15 to 20 minutes at 180°C.
5. Allow to cool slightly in the pan before removing and serving.

9 minute

Ingredients

• 125g plain flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• Pinch of cracked pepper
• 25g butter
• 100g cheese, grated
• ½ cup milk

Method

1. First grate the butter into a bowl then put that back into the fridge (you want to keep everything cold).
2. In a second bowl sift the flour, salt and baking powder, then add the pepper.
3. Rub the chilled butter into the flour mix with your fingertips until in resembles fine bread crumbs.
4. Mix through the grated cheese.
5. At this point pre-heat your Instant Pot Air Fryer using the bake function set to 180C – it only takes a few minutes to pre-heat.
6. Back to your scone mix, add milk and use two fingers to mix until “just” combined (do not over mix).
7. On a board or your bench lightly mould the dough into a rectangle (again trying not to overmix) and cut into either 12 squares or, using a round cutter, into circles.
8. Brush with milk and lay on the air fryer tray, top with extra cheese and close the door.
9. Bake for 9 minutes before cooling slightly then slathering with butter.

Scones are at their best eaten the same day, or you can make them in advance and freeze them ready for your party.
Makes 10

Ingredients:

• 2 cups self-raising flour, plus extra for rolling out
• 1 level tsp baking powder
• Pinch of salt
• 55g butter, chilled and cut into small cubes
• 1/3 cup caster sugar
• 150ml milk / buttermilk (approx)

Method:

1. Preheat the oven to 220°C.
2. Sift the flour, baking powder and salt.
3. Rub in the butter until the mixture resembles breadcrumbs.
4. Stir in the sugar.
5. Reserve 1 tablespoon milk and add the rest to the flour all at once.
6. Mix to a soft, but not sticky, dough.
7. Lightly flour your hands and bring the dough together, handling it as little as possible.
8. Leave the dough to rest for 30 minutes.
9. Turn the dough out onto a lightly floured surface and pat to a thickness of 2cm, lightly flour a 5cm pastry cutter and cut out as many.
10. Transfer the scones onto a baking tray.
11. Leave a space in between as the scones will spread somewhat.
12. Gather the remaining dough together and repeat until used up. About 12 scones out of this mixture.
13. Brush the tops with milk or beaten egg.
14. Bake for 12-15 minutes until risen and golden.
15. Cool on a wire rack until just warm, or leave to go completely cold.
16. Served warm with lashings of clotted cream and jam.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 3/4 cup buttermilk

Directions:

1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
3. Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter.
4. Pour in the buttermilk and stir until the dough just comes together. Do not overmix; the dough should be slightly sticky.
5. Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together.
6. Pat the dough into a 1-inch (2.5 cm) thick rectangle.
7. Use a round biscuit cutter (about 2 inches in diameter) to cut out biscuits from the dough. Press straight down without twisting the cutter for the best rise.
8. Place the biscuits on the prepared baking sheet, leaving some space between them.
9. Brush the tops of the biscuits with the melted unsalted butter.
10. Bake in the preheated oven for 12-15 minutes or until the biscuits are golden brown and cooked through.
11. Remove from the oven and let them cool slightly on a wire rack.
12. Enjoy

• 2 k koekmeel
• 4 t bakpoeier
• 2 e strooisuiker
• ½ t sout
• 100 ml olie
• 1 eier
• ± 150 ml melk

Metode:

1. Sif droe bestanddele saam.
2. Gooi olie en eier in maatbeker en vul aan met melk tot 250 ml (1 k).
3. Klits goed.
4. Meng met droe bestanddele.
5. Rol uit en druk af.
6. Bak @ 220ºC vir ± 15 minute of tot gaar.

(Lewer 8-10 middelslag of 20 klein skons).

Variasie:

Vir kaasskons, laat die strooisuiker uit en voeg 1 k gerasperde kaas, ½ t mosterdpoeier en knippie rooipeper by.

Scones That Melts In Your Mouth

• 2 cups cake flour,
• 4 teaspoon baking powder,
• 2 tablespoons caster sugar,
• 1/2 teaspoon salt,
• 100 ml of oil,
• 1 egg,
• 150 ml of milk.

Method:

1. Sift dry ingredients together.
2. Pour oil and egg in measuring cup and top up with milk up to 250ml (1k).
3. Blend well.
4. Mix with dry ingredients.
5. Roll out and push down.
6. Bake @ 220C for 15 minutes or until cooked.

(Makes 8-10 medium or 20 small scones).

Variation:

For cheese scones, omit the caster sugar and add 1k grated cheese, 1/2 teaspoon mustard powder and pinch red pepper.

Lemonade Scones are the fastest and easiest scones you will ever make! Incredibly fluffy, moist scones made from scratch using only 3 ingredients – self raising flour, cream and lemonade. The secret ingredient is lemonade – but they don’t taste of lemon at all!

This is the faster way to make classic scones which call for butter to be rubbed or blitzed into flour. Lemonade Scones rise ever so slightly less, but the difference is barely noticeable!

What you need for Lemonade Scones

Here are the 3 ingredients you need:

1. Self raising flour – this is just plain flour (all purpose flour) and baking powder that’s already been combined. It’s sold as “self raising flour” in the UK, Australia, NZ. It’s easy to make your own self raising flour simply by mixing 2 tsp baking powder for every 1 cup of flour.
2. Cream – thickened or heavy cream works best I find. But it does work fine with ordinary cream too, but it needs to be full fat (I found low fat didn’t work as well, not as soft inside); and
3. Lemonade -the “secret ingredient”, the namesake of this scone recipe!! I don’t know the science behind why it works. I like to think the fizz activates the baking powder to make the scones rise and make them fluffy, but I’m totally guessing here!

What type of Lemonade to use?

Schweppes and Kirks Lemonade are the two brands I use. I’ve made it with “no frills” too and it worked fine, so I am pretty sure any lemonade brand should be fine. Sprite and 7 Up also work – tried it and it comes out exactly the same!

How to make Lemonade Scones

Just dump the flour, cream and lemonade into a bowl, mix, turn out onto board, cut out scones and bake.

Yep. That’s it. Really!

Lemonade Scones – Tips!

Few tips to share to ensure your scones come out soft and fluffy every time!!

• Less dough handling = fluffier scones. So only mix the batter until the flour is almost fully incorporated (ie can still some flour), then scrape onto work surface and knead as few times as possible to bring together into a disc shape with a pretty smooth surface (I aim for 5 kneads, 8 is ok).
• Do not twist the cutter – press the cutter straight down and up, resist the urge to twist! If you twist, the sides of the scones gets “smeared” which affects how well they rise.
• Avoid touching sides of scones – use a big kitchen knife or similar to transfer scones to tray to avoid touching the sides of the scones.
• Place so they’re touching each other ever so slightly – because they help each other rise (isn’t that just so sweet? )
• Don’t be tight with the jam and cream – there’s nothing sadder than running out of cream mid scone scoffing!!

Whether Lemonade Scones or traditional made scones, they are best served warm but MUST be served with copious amounts of cream and jam. There’s just really no getting around that part. It’s like having a grilled cheese sandwich without cheese. It just ain’t right. Just saying.

Watch How To Make It

1 cup plain flour
½ cup buttermilk
¼ cup butter, chilled and chopped
⅛ cup caster sugar
1½ teaspoon baking powder
½ teaspoon salt
1 egg, lightly beaten

Method
Preheat oven to 220°C.
Sift together flour, salt and baking powder into a cold bowl.
Rub or beat in cold butter until flour forms a fine breadcrumb consistency.
Mix in sugar.
Make a well in centre, add buttermilk and mix using a knife.
Gently bring dough together into a ball, place on a floured surface and press or roll out gently to a thickness of 2-3 cm.
Cut out scones with a lightly floured cutter to preferred shape/size.
Place on a lined and lightly floured baking tray.
Brush with beaten egg.
Bake for approximately 12 minutes or until risen and golden.
Allow to cool on a wire cooling rack, then serve as desired.

Bestanddele
2 k koekmeel
4 t bakpoeier
Y2 t sout
y, k olie
Y2 k melk
1 eier

Metode
1. Voorverhit oond tot 180° C.
2. Sif die droe bestanddele saam.
3. Meng die nat bestanddele saam.
4. Voeg die nat bestanddele by die droe bestanddele.
5. Meng liggies tot ‘n deeg.
6. Druk uit tot ‘n dikte van ongeveer 2cm.
7. Druk sirkels met ‘n koekiedrukker (of glas) uit en pak op gesmeerde bakplaat.
8. Sit in oond vir 15-20 minute of tot bruin