BILTONG SCONES
BILTONG SCONES
Category
All Recipes
Quick and Easy
Special Occasions
These light, feathery biltong scones will be a delicious addition to the Mother’s Day breakfast tray. For tea time make them somewhat smaller and serve on a pretty cake stand buttered and topped with finely grated cheese. The yoghurt softens the texture and can be with sour cream.
What you will love: These scones are so versatile and can easily turn from a savoury treat to a sweet bake. Simply replace the biltong powder with 30 ml castor sugar.
What you will love: These scones are so versatile and can easily turn from a savoury treat to a sweet bake. Simply replace the biltong powder with 30 ml castor sugar.
Persons
4
Cook Time
35 minutes
Total Time
35 minutes
Ingredients
- What you'll need:
- 500ml cake flour
- 8ml baking powder
- 2,5ml salt
- 100g cold butter, cubed
- 125ml fine CHALMAR BEEF biltong powder
- 1 egg
- 65ml cream
- 65ml yogurt
- Egg wash, to brush
- Butter and grated cheese, to serve
Instructions
- Method:
- How to make:
- Preheat the oven to 180’C.
- Lightly grease a baking tray with non-stick food spray.
- In a large bowl mix the flour, baking powder and salt.
- Add the butter, rub in with your fingertips until it resembles bread crumbs.
- Combine CHALMAR BEEF biltong with mixture.
- Whisk the egg, cream, and yogurt in a small bowl and add to the dry mixture, cutting it in with a knife with a rounded edge (a butter knife works well). Do not overmix.
- Dust a work surface with flour and tip the dough onto the surface, gently pressing the dough together.
- Lightly flatten out to 2.5 cm with the palm of your hand. Dip a cookie cutter first in flour and then in the dough.
- Try not to turn or wiggle the cookie cutter around as it will then not rise upright.
- Carefully place each cut-out scone directly onto the baking tray, fairly close to each other. Brush the tops of scones with the egg wash.
- Bake for 15-20 minutes or until risen and golden on the top.
- Serve with butter and grated cheese.
Notes
Chalmar Farm Kitchen advice:
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