Makes 8 to 10 scones using a 6-cm cutter
250 g Maize Meal
1/2 tsp baking powder
pinch of salt
50 g chilled butter, cubed
30 g castor sugar
150 ml buttermilk
Heat the oven to 220°C. Sift the maize meal, baking powder, and salt into a large bowl.
Rub the butter into the maize meal until it resembles fine breadcrumbs.
Stir in the castor sugar. Make a well in the center of the dry ingredients and add the buttermilk.
Mix with a knife until the mixture comes together to form a soft maize meal dough.
Lightly knead the mix together until the dough is smooth (but be careful not to overknead).
Turn the dough out onto a light maize meal covered worktop.
Roll out the dough to 2cm thick.
Dip your cutter in a little maize meal then put it on the dough.
Number one tip to remember when learning how to make scones with maize meal:
Use the palm of your hand, press down smoothly and quickly (don’t be tempted to twist or wriggle the cutter as the dough sticks together and does not rise neatly when cooking).
Bake for 12 to 15 minutes on a baking tray dusted with maize meal, until golden and risen.
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