The cream and buttermilk combination is responsible for the delicate, moist texture, rich flavour and excellent keeping quality while the method used minimises the mixing time. This scone recipe was invented by Marianne Palmer of the Cranemere Farm in the Karoo.
420 g/750 ml cake flour
25 ml baking powder
2,5 ml salt
15 ml sugar
2 large eggs
250 ml cream
250 ml buttermilk
water to dilute glaze
- Preheat the oven to 220°C and grease a medium sized baking tray with margarine.
- Place the flour, baking powder, salt and sugar in a mixing bowl and stir thoroughly until evenly blended. Make a well in the centre of the dry ingredients.
- Beat together the eggs, cream and buttermilk and reserve 30 ml for glazing.
- Pour the egg mixture into the well in the dry ingredients and stir with a fork until the dough holds together.
- Turn out the soft, sticky dough onto a well-floured surface and knead lightly with floured hands, no longer than 2 minutes.
- Add a little more flour if necessary to form a very soft pliable yet smooth dough.
- Roll out the dough on a floured surface with a floured rolling pin to a thickness of about 25 mm and cut out neat rounds with a scone cutter, between 50 – 80 mm in diameter.
- Place the scones slightly apart onto the greased baking tray.
- Dilute the reserved egg mixture with a little water and brush over the scones to glaze.
- Bake the scones 10 – 15 minutes depending on size until well-risen and golden.
- Break open one scone to determine doneness. Lift onto a cooling rack and serve while still slightly warm or allow to cool.
15 to 20 scones depending on size.
VARIATIONS WITH SCONE DOUGH
The same variations will apply to any scone dough unless otherwise specified.
Substitute 1/3 – 2/3 of the cake flour with whole wheat flour and continue as explained for each recipe.
Add 125 ml finely grated, well-flavoured cheese, 5 ml mustard powder, a grinding of black pepper or a good pinch of cayenne pepper to the dry ingredients after rubbing in the butter or margarine. Dust the glazed scones lightly with red sprinkle mix (1/3 cayenne pepper + 2/3 paprika) or garlic and herb seasoning.
Add 20 ml mixed fresh herbs or 5 ml mixed dried herbs and 20 ml each of freshly chopped parsley and green ends of spring onion to the dry ingredients.
Substitute 30 ml chopped fresh dill for the herbs above. Delicious with soup such as potato soup or tomato soup.
Add 500 ml finely grated well-flavoured cheese, 50 ml chopped cooked bacon or ham, 10 ml mustard powder, 30 ml finely chopped onion and 15 ml freshly chopped parsley to the dry ingredients. Increase the liquid slightly if necessary to create a soft scone dough. Dust the glazed scones lightly with red sprinkle mix (1/3 cayenne pepper + 2/3 paprika) or garlic and herb seasoning.
Add 125 – 250 ml sultanas, raisins or other dried fruit to the dry ingredients after rubbing in the butter or margarine.
Recipe by Carolié de Koster from the Art Of Cooking Recipe Book p. 669.