Get the kids together and see if you can replicate this great scone recipe from Luci Hirsch’s cook book Mum’s on the Run for a breakfast-in-bed treat for the person that is undoubtedly the heart of your home right now – mom.
Send in a photo of you and the kids whipping up a batch of scones – with the addition of a delicious looking topping and you could win a R500 Hirsch’s voucher and a digital copy of Mum’s on the Run.
Here’s the recipe:
Hirsch’s Four-In-One Scones
Makes about 10 – 12 medium-sized scones
Ingredients
- 240 g cake flour (500 ml)
- 20 ml baking powder
- 60 g butter or margarine, cut into small pieces (60 ml)
- 30 ml castor sugar
- 125 ml milk, yoghurt, maas or buttermilk
- 1 egg, beaten
To serve: 125 ml whipped cream, and about 120 ml strawberry jam
Method
- Preheat oven to 220°C/200¨C fan/ Gas mark 7.
- Sift flour and baking powder together.
- Using a food processor is excellent for the making of pastry and scones.
Add the flour and baking powder to the bowl of the food processor, which has been fitted with the double-knife stainless steel blade.
- Add butter or margarine, and pulse machine to rub in.
- Add in the sugar; pulse again.
- Blend the milk, yoghurt, maas or buttermilk and the egg together; and, with the machine running, pour through the feeder tube.
- The dough will come together in a ball.
Stop the machine immediately, and place dough onto a lightly-floured work surface.
- Pat out to 2 cm thick.
Do not roll out with a rolling pin: this will prevent scones from rising; also, light handling is required.
- Cut out shapes with a scone cutter dipped in cake flour.
- Place onto a baking sheet lined with baking paper.
Brush scone tops with a little milk or beaten egg, if desired.
- Bake for 8 – 10 minutes until well-risen and golden brown in colour.
- Split open when cooled, and place a spoon of whipped cream on each scone, topped with about 5 ml of strawberry, raspberry or apricot jam.
- Serve with butter, jam and grated cheese, as an alternative to the cream.
Variations:
- Fruit scones: Add 50 ml currants, raisins or sultanas to the rubbed-in mixture, before adding the liquid.
- Cheese scones: Omit sugar. Add 40 g grated strong cheddar cheese (100 ml), 5 – 10 ml dry mustard powder,
and 1 ml ground cayenne pepper to the flour mixture, before adding the liquid.
- Savoury scones: Omit sugar. Add 3 – 4 chopped spring onions, and 30 g grated strong cheddar cheese (75 ml)
to the flour mixture, before adding the liquid.
When cool, split in half and sandwich together with a mild garlic or garlic and herb butter.
Email your photos to Chantelle du Plessis at chantelled@hirschs.co.za
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or Miné Fourie (journalist) minev@caxton.co.za
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