Classic scones, each with their own flavour twist.  

Sweet & savoury scones

Makes 8 (per variation)  

Ingredients

For the sweet scones  

3 cups (450g) flour
1 Tbsp (15ml) baking powder
½ tsp (3ml) bicarbonate of soda
¼ cup (55g) caster sugar
1 tsp (5ml) salt
½ cup (125g) cold butter, cubed
1 cup (250ml) buttermilk + extra if needed
1 cup (250ml) frozen raspberries
Milk, for brushing   

For the savoury scones  

3 cups (450g) flour
1 Tbsp (15ml) baking powder
½ tsp (3ml) bicarbonate of soda
1 tsp (5ml) salt
½ cup (125g) cold butter, cubed
1 cup (250ml) buttermilk + extra if needed
½ cup (60g) grated Cheddar
2 Tbsp (30ml) of each chopped chives and parsley
1 egg wash, for brushing  

Method 

1. Preheat oven to 160°C.  
2. Sift flour, baking powder and bicarb together in a bowl. Add sugar and salt.  
3. Add butter and rub into the flour using your fingertips until a rough crumb forms.  
4. Add buttermilk andmix just until a rough dough forms. 
5. Turn dough out on a floured surface.  
6. Scatter dough with flavourings. (For sweet scones scatter the raspberries, for savoury scones use cheese and herbs.)   
7. Knead the dough lightly, folding fillings and mixture in on itself, working in all the liquid and flour, making sure to not over-knead. Shape dough into a 5cm-thick, oblong shape.  
8. Use a 5cm round glass or cookie cutter to cut out 8 scones. Bring together leftover dough to cut out any extra scones. 
9. Arrange on a tray and brush scones with milk or egg wash.  
10. Bake for 15-18 minutes, or until golden and light for it’s size.  
11. Serve warm. 

Recipes and styling: Sjaan van der Ploeg
Photographs: Zhann Solomons  

Also read: Mini drop scones with jam and cream

The post Sweet & savoury scones appeared first on MyKitchen.

Our mini drop scones with jam and whipped cream are totally scrumptious, and are the perfect teatime treats for the whole family to enjoy this weekend.

SERVES 24 // COOK TIME 20 mins

INGREDIENTS
1 cup cake flour
2 tsp baking powder
½ tsp salt
2 tbsp caster sugar
60g cold butter, cut into cubes
1 egg
⅓ cup milk
1 tbsp cream
Whipped cream, to serve
Strawberry jam, to serve

METHOD
1. Preheat oven to 200°C.
2. Sift the flour, baking powder and salt into a large bowl, then add the caster sugar and butter.
3. Use your fingertips to mix the cold butter into the dry ingredients until it resembles fine breadcrumbs.
4. In a separate, small bowl combine the egg, milk and cream. Add this to the dry mixture.
5. Mix using a butter knife in a cutting motion. Then give a light stir with a spoon. Be careful not to overmix.
6. Grease a mini-muffin tray and drop a heaped teaspoon of mixture in each hole. Bake for 10 minutes or until light golden on top.
7. Cool on a rack. Serve with whipped cream and strawberry jam.

This Mixed berry pie recipe is the perfect dessert for someone who loves to bake and wants to satisfy all their guests! You can even make it with your kids!

The post Mini drop scones with jam and cream appeared first on MyKitchen.

These savory pepper scones are the perfect way to start off the weekend! Serve with your regular bacon and eggs, and you’re good to go!

SERVES 12 // COOK TIME  45 mins

INGREDIENTS
4 cups self-raising flour
Pinch cayenne pepper
100g butter, chilled and cubed
2 cups grated cheddar
100g salami, finely chopped
6 spring onions, finely chopped
1 red or green pepper, seeded and finely chopped
Salt and black pepper
1½ cups milk, plus to brush

METHOD
1. Preheat oven to 180°C and grease a large baking tray.
2. In a large bowl, sift together flour and cayenne pepper. Rub in butter with your fingertips until the mixture resembles breadcrumbs.
3. Stir in 1½ cups cheese, salami, spring onions and red or green pepper. Season well.
4. Add milk, cutting it into the dry mixture until combined. Don’t over-mix.
5. Turn out the scone mixture on to a floured surface and cut 12 rounds with a round cutter or the edge of a glass.
6. Arrange the scones on the baking tray in a large circle, edges just touching. Brush the tops of the scones with a little extra milk, and sprinkle with the remaining cheese.
7. Bake for 20–25 minutes, until golden. Serve warm with butter or cottage cheese.

English muffins are a breakfast classic, but sometimes we need a little protein, and some veggies, to keep us fuller for longer!

The post Savoury pepper scones appeared first on MyKitchen.

Get a little creative with your favourite breakfast treat and try these naturally dyed scones for extra colour and flavour! Spinach, beetroot and pumpkin make these treats a savoury delight in the morning.

Makes 15 // COOKING TIME 28 min

INGREDIENTS
For the scones
1¾ cups flour
1 tbsp sugar
2 tsp baking powder
Pinch of salt
2 tbsp butter
½ cup vegetable purée
¼ cup milk
1 egg
For the vegetable colouring
One of the following:
100 g spinach, blanched and puréed with 1 tsp lemon juice
2 beetroots, steamed and puréed
125 g pumpkin, steamed and puréed

METHOD
1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Sift the flour, sugar, baking powder and salt into a bowl. Mix.
3. Rub in the butter until the mixture forms crumbs.
4. Make a well in the centre and add the vegetable purée of your choice, milk and egg. Fold in until well combined.
5. Turn the dough out on to a floured surface. Roll out to 2 cm thick and cut out rounds.
6. Place the rounds on the baking tray and brush with milk.
7. Bake for 10–12 minutes. Allow to cool on a wire rack.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

The post Make these gorgeous naturally dyed scones appeared first on MyKitchen.

Say what? Amakhekhe are scones, similar to the English variety but just larger. These proudly South African treats are glazed with a jam that gives them their distinctive colour. Traditionally, they are served as is, without any jam or cream.

MAKES 12 // COOKING TIME 35 min

INGREDIENTS
250g flour, sifted, plus extra to dust
20 ml baking powder
½ tsp salt
400 ml buttermilk
40g butter, at room temperature, plus extra to grease
20 ml cold water
1 tbsp apricot jam
1 tbsp boiling water

METHOD
1. Preheat oven to 180°C.
2. Mix the flour, baking powder and salt together in a large bowl. Add the buttermilk, butter and water, and mix together.
3. On a lightly floured surface, knead the dough until smooth. Pat flat and cut into 12 pieces. Shape into rounds.
4. Place on a greased baking tray and sprinkle with a little flour. Bake for 10 minutes, until golden brown.
5. Mix the jam and boiling water together and brush on to the amakhekhe. Transfer to a cooling rack.

The post Amakhekhe appeared first on MyKitchen.

Whether for breakfast, lunch or teatime, these melt-in-your-mouth scones are a savoury delight.

MAKES 8

INGREDIENTS
80g butter, plus extra for greasing
150g brown mushrooms, cleaned and roughly chopped
250g flour
1 tbsp baking powder
Pinch of salt
⅓ cup buttermilk
½ cup milk
2 tsp thyme leaves

METHOD
1. Preheat oven to 200°C. Grease a baking tray.
2. In a small frying pan, melt 1 tbsp of the butter and fry the mushrooms until soft. Set aside.
3. In a large bowl, mix together the flour, baking powder and salt. Rub in the remaining butter with your fingertips until the mixture resembles coarse breadcrumbs.
4. Add the cooked mushrooms, buttermilk, half the milk and the thyme leaves, and mix until the dough just comes together, adding more milk if it’s too dry.
5. Tip the dough on to a lightly floured surface and flatten it slightly. Shape it into a rectangle, about 20 × 10 cm. Cut into 8 squares.
6. Place on the baking tray, brush with the leftover milk and bake for 15–20 minutes until golden brown. Allow to cool before serving.

MK TOP TIP: When making round scones, some dough will be left over that can to be gathered and reworked, which will help toughen the finished product. Square ones mean less time prepping, less waste and a lighter texture.

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