BASIC SCONE RECIPE WITH VARIATIONS

The scones struggle continues. We all make them differently but at the end of the day ke di scones. I basically use a standard recipe and add different ingredients from time to time. These are soft and thick.

BASIC SCONES
6 cups cake flour
6 teaspoons baking powder
½ teaspoon bicarbonate of soda
pinch of salt
1 cup sugar
250 g butter
3 large eggs
400 ml Amasi, can use more or less depending on brand
1 tablespoon vanilla essence

Preheat oven to 180 ºC.
Grease baking trays and dust with a bit of flour.
Sift dry ingredients in a separate bowl and set aside.
Cream butter and sugar, doesn’t have to be smooth as long as its nicely combined.
Beat in the eggs with vanilla essence.
Gradually add dry ingredients and use the palm of your hands to rub mixture till it resembles breadcrumbs.
Make a well in the centre and gradually add the milk as you gently knead for a few minutes.
Combine till ready to roll.
Lightly dust your working surface with flour and the top of your dough with a bit extra flour. Roll and cut into about ½ cm in thickness. Brush the top of the scones with egg wash (one egg beaten with a tablespoon or two of water /milk)
Bake for 15 – 18 minutes or till nice and golden brown

ULTRAMEL SCONES
Use same recipe but:
Replace half of the Amasi with Ultramel custard
FRUIT MIX SCONES
Follow same recipe but use:
5 cups flour instead
1 cup fruit cake mix or just plain raisins
½ teaspoon mixed spice
½ teaspoon nutmeg
½ teaspoon cinnamon
Might bake slightly longer but just keep an eye on them.
ORANGE/LEMON SCONE
Follow same recipe but add:
2 – 3 tablespoons lemon or orange zest
50 – 100 ml lemon or orange juice
This will obviously reduce the amount of maas needed but do it gradually to determine exactly how much you need. Remember sometimes you just pour as you go.