One of the many favourite things we South Africans have kept from the British colonial days is the love for tea and scones. I used to hate making tea as a kid but I would always hang around when my mom would make scones, she always burnt a few and we knew we were going to be bingeing on slightly crispy scones all day. It’s only when I got older and started eating out that u realised what my mom was making wasn’t scones! Far from it, scones are meant to be soft, crumbly and have a nice shape to them that you can slice in half to spread whatever topping you’d like. I still argue with her about this but she refuses to see my side, haha.
I have another scones recipe on this blog, a more intricate one which is more traditional and works so well. This one is a quick recipe for scones you’d like done when in a rush. It works every time and I swear by it. The trick is not over mix the dough, after you’ve added you wet ingredients to the dry ones you want to mix the dough until it comes together, that’s it. You’re not making a bread, don’t overwork the dough otherwise your scones will be rock hard.
Also NB. Rest the scones in the fridge for at least 30 minutes before baking them. This is the trick to stopping you scones having funny shapes and flopping
Ingredients – 250g flour – 15g baking powder – 60g butter – 60g Castor sugar – 1 egg – 125ml cream
Method 1. Beat the egg with the cream well and set aside. 2. Mix all the dry ingredients together in a separate bowl. 3. Using your hands or a mixer mix the dry ingredients with the butter until the mixture resembles fine breadcrumbs. 4. Mix the wet ingredients into the dry ingredients and butter and bring everything together until combined 5. Pour a generous amount of flour on a table or work surface and scoop your dough out onto it. Roll the dough flat with a rolling pin to about 1cm in thickness. 6. Cut out your scones with a circular cookie cutter and bring the remaining dough together again and cut more scones out. (note: you can only cut scones out of the dough twice, after the 3rd time the dough will begin to tighten and the resultant scones will be rock hard and collapse) 7. Place the scones on a tray and refrigerate them for at least 30 minutes. 8. Bake the scones at 160°C for 12 minutes or until golden.