LEMONADE SCONES
Makes 18
4 x 250ml self-raising flour
250ml cream
250ml lemonade
beaten egg for glazing
Put the flour into the bowl of an electric mixer fitted with a K beater attachment.
With the machine running, add the cream and enough lemonade to form a dough that is softish but not sticky.
The dough should not be dry and crumbly.
Remove the dough from the bowl and knead it very lightly on a floured surface.
Roll the dough out to 2.5cm thickness and use a scone cutter to cut out as many scones as you can from the dough. Gather up the scraps and knead them gently together.
Roll out the dough and cut out more scones.
Place the scones on a greased baking tray and brush the tops with beaten egg.
Bake at 200ºC for 15-20 minutes until the tops are golden brown.
Remove from the oven and place the scones on a cooling rack.
Serve lightly buttered with jam and whipped cream or with home-made lemon curd and cream.
BEST BUTTERMILK SCONES
Makes 12
500ml flour
25ml sugar
15ml baking powder
80g butter, cubed
1 egg
125-150ml buttermilk
beaten egg for glazing
Sift the flour, sugar and baking powder into a bowl.
Add the butter and rub it into the flour until the mixture resembles breadcrumbs.
Combine the egg and buttermilk and add enough to the flour to make a dough that is soft but not sticky.
Turn out on to a lightly floured surface and knead lightly with your fingertips to make the dough smooth.
Pat or lightly roll out the dough to 2.5cm thickness.
Cut out with a scone cutter and place on a greased baking tray.
Brush the tops with beaten egg and bake at 200ºC for 15-20 minutes until golden brown.
Remove and serve with jam and cream once cool enough to handle.
SAVOURY SCONE WEDGES
Makes 2 rounds
4 x 250ml self-raising flour
5ml mustard powder
3ml cayenne pepper
125g butter
500ml grated cheddar cheese
4 spring onions, chopped
60ml chopped Peppadews
60ml chopped parsley
1 egg
250ml buttermilk
60ml prepared basil pesto
beaten egg for glazing
Combine the flour, mustard powder and cayenne pepper in a bowl. Rub in the butter until the mixture resembles breadcrumbs.
Add the cheese, spring onions, Peppadews and parsley and mix.
Combine the egg, buttermilk and pesto and mix well.
Add to the dry ingredients and mix to form a dough. Divide the dough in half and form each half into a flat round about 25cm in diameter. Score the rounds into eight wedges each.
Brush with beaten egg and bake at 200ºC for 20-25 minutes until golden brown.
Remove from the oven and serve the wedges warm with lashings of butter.
PIZZA SCROLL SCONES
makes 12
500ml flour
15ml baking powder
100g butter
1 egg
125ml buttermilk
FILLING
60ml tomato pasta sauce
375ml grated cheddar cheese
125g streaky bacon, cooked and chopped
4-5 sundried tomatoes in oil, drained and chopped
3 spring onions, chopped
Sift the flour and baking powder into a bowl, add the butter and rub in until the mixture resembles breadcrumbs.
Combine the egg and buttermilk and add to the dry ingredients, mixing to form a dough that is soft but not sticky.
Turn on to a floured surface and knead lightly until smooth.
Roll out the dough to a rectangle about 22cm x 35cm in size.
Spread the pasta sauce over the dough. Sprinkle generously with cheese.
Scatter over the bacon, tomatoes and spring onion.
Roll up from the long side to enclose the filling.
Cut the roll into 12 slices and pack them into one or two baking pans lined with baking paper.
Bake at 200ºC for 20-25 minutes or until golden brown.
Serve warm.
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