So, so good. I halved this recipe and got 12 biggish scones out, so full one will make 24.
- 500 g butter / margarine
- 200 g raisins, optional
- Group A:
- 8 cups self-raising flour
- pinch of salt
- 1 cup sugar
- Group B:
- 2 cups buttermilk
- 1 cup Ultramel custard
- 3 eggs
- 2 teaspoons vanilla essence
Mix group A together.
Grate margarine/butter into this mix and rub in to resemble breadcrumbs.
Add raisins if using and mix.
Mix group B together.
Add to rest of ingredients and mix to form a dough.
Preheat oven to 180ºC and grease a baking sheet.
Turn dough onto a lightly floured surface and flatten to about 2 cm thickness.
Cut out scones using a round cutter (I used a cup) and place on greased baking tray.
Mix an egg with a tablespoon of water and use this to brush over the scones.
Bake for between 20 and 30 minutes until golden and baked.
SO SO YUM!!! Serve with butter and cheese.
Recipe and photo: Dalila De Barros Viljoen