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.
Serve with butter and grated cheese.
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.
Instead of cubing the cold butter, you can freeze it beforehand and grate it.
When making dainty tea scone, use a 2,5cm cookie cutter.
For a better rise, especially on a hot day, put the cut out scones in the fridge for 10-15 minutes before baking.
Place the baking tray more to the top of the oven and make sure that the oven is on temperature.
When splitting the scones, do it by hand rather than cutting it.