Bake some scones for mom and win with Hirsch’s
Win a R500 voucher and a cookbook for your mother by showing off your baking skills.
See if you can replicate this great scone recipe from Luci Hirsch’s cookbook Mum’s On The Run for a Mother’s Day breakfast in bed treat for the person that is undoubtedly the heart of your home – your mom.
Send in a photo of you whipping up a batch of the 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 for your mother.
Entries must be emailed to chantelled@hirschs.co.za by no later than May 13.
Include your name, surname and contact number with your entry in order for Hirsch’s to contact you if you are chosen as the lucky winner.
Here’s the recipe:
Hirsch’s four-in-one scones:
Makes about 10 to 12 medium-sized scones
Ingredients:
240g cake flour (500 ml)
20ml baking powder
60g butter or margarine, cut into small pieces (60 ml)
30ml castor sugar
125ml milk, yoghurt, maas or buttermilk
1 egg, beaten
To serve: 125ml whipped cream and about 120ml strawberry jam
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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 2cm thick (do not roll out with a rolling pin as this will prevent the scones from rising, also light handling is required).
• Cut out shapes with a scone cutter dipped in cake flour.
• Place onto a baking tray lined with baking paper. Brush scone tops with a little milk or beaten egg, if desired.
• Bake for 8 to 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 5ml of strawberry, raspberry or apricot jam.
• Serve with butter, jam and grated cheese as an alternative to the cream.
Variations:
• Fruit scones: Add 50ml currants, raisins or sultanas to the rubbed-in mixture, before adding the liquid in step five.
• Cheese scones: Omit sugar. Add 40g grated strong cheddar cheese (100 ml), 5 to 10ml dry mustard powder and 1ml ground cayenne pepper to the flour mixture, before adding the liquid in step five.
• Savoury scones: Omit sugar. Add 3 to 4 chopped spring onions and 30g grated strong cheddar cheese (75 ml) to the flour mixture, before adding the liquid in step five. When cool, split in half and sandwich together with a mild garlic or garlic and herb butter.
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