HEY Dad! It’s Mother’s Day on Sunday 10 May!
Take this opportunity to enter a fun competition with the Highway Mail and Hirsch’s.
Get the kids together and see if you can replicate this great scone recipe from Luci Hirsch’s cookbook, Mum’s on the Run and create a breakfast in bed treat for the person that is undoubtedly the heart of your home right now, mum!
Send in a photo of you and the kids whipping up a batch of scones with your favourite topping to lindsays@hirschs.co.za (Hillcrest and greater Durban) Denver@hirschs.co.za (Umhlanga and surrounds), like the Highway Mail Facebook page and you could win a R500 Hirsch’s voucher and a digital copy of Mum’s on the Run cook book for your mum.
The closing date for the competition is 9 May at 3pm.
ALSO READ: Easy, everyday eggs for healthy homemade meals
Recipe:
Hirsch’s Four-In-One Scones
Whip up a batch of scones in roughly 20 minutes. A food processor is a real blessing when making scones using this recipe, and they will turn out 100 per cent.
The recipe makes about 10 to 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
1. Preheat oven to 220°?C/200®¨C fan/ Gas mark 7.
2. Sift flour and baking powder together.
3. 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.
4. Add butter or margarine, and pulse machine to rub in.
5. Add in the sugar; pulse again.
6. Blend the milk, yogurt, maas or buttermilk and the egg together; and, with the machine running, pour through the feeder tube.
7. The dough will come together in a ball. Stop the machine immediately, and place dough onto a lightly-floured work surface.
8. 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.)
9. Cut out shapes with a scone cutter dipped in cake flour.
10. Place onto a baking sheet lined with baking paper. Brush scone tops with a little milk or beaten egg, if desired.
11. Bake for 8 ? 10 minutes until well-risen and golden brown in colour.
12. 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.
13. 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 in step 5.
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 in step 5.
Savoury Scones: Omit sugar. Add 3 – 4 chopped spring onions, and 30g grated strong Cheddar cheese (75 ml) to the flour mixture, before adding the liquid in step 5. When cool, split in half and sandwich together with a mild garlic or garlic and herb butter.
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