SEPTEMBER marks heritage month in South Africa and Northglen News’ Danica Hansen tracked down residents living in our area of coverage and honed in on the various dishes people prepare distinct to their cultural heritage. Besides cuisine Heritage Month also pays homage to our 11 official languages. According to government the month also recognises aspects of South African culture which are both tangible and intangible: creative expression such as music and performances, our historical inheritance, languages as well as the popular memory.Every week during the month of September we will share a recipe that showcases our cuisine.
This week Glenashley resident, Rebecca Jordaan shares her recipe for scones, an English tea-time tradition.
“Scones are thought to originate from Scotland, although they are popular throughout the British Isels. They are usually served as part of afternoon tea with jams or jellies and a thick dollop of clotted cream,” she said.
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Jordaan whipped up a batch of scones to share with her family.
Recipe (makes 12 scones)
Ingredients
450g self raising flour
1 teaspoon salt
50g chilled butter, diced into cubes
1 tablespoon lemon juice
400ml milk
fruit jam
whipped cream
Method
Preheat the oven to 230 degrees Celsius. Sift flour into a mixing bowl. Rub in the diced butter until the mixture resembles breadcrumbs. Whisk the lemon juice into the milk and set aside for a few minutes to thicken slightly. Pour the milk mixture into the flour mixture and stir quickly to form a soft, pliable dough. The wetter the mixture, the lighter the scones will be when baked, but if it is too wet, they will spread and loose their shape in the oven.
Knead the dough slightly to form a ball, then roll into a disc of about 2.5 cm thick. Use a 5cm cookie cutter and stamp out 12 scones. Place them on a floured baking sheet and place on a baking tray. Re-roll any extra scraps and stamp out more scones if possible. Brush the scones with a little milk. Bake for about 20 minutes or until the scones have risen and started to turn golden. Wrap the baked scones in a dish towel to prevent them from going soggy as they cool. Serve with jam and whipped cream.
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