Cheddar, Biltong and Tomato Scones with Mrs Balls Cream
Ingredients (1 batch)
| Amount | Measure | Name |
|---|---|---|
| 560.00 | g | Flour, white |
| 2.00 | ml | Salt |
| 250.00 | ml | Buttermilk/Milk |
| 1.00 | pc | Eggs, large (class A) |
| 40.00 | ml | Baking powder |
| 80.00 | g | MARVELLO Full Fat Margerine |
| 125.00 | ml | Water |
| 100.00 | g | Cheese, Cheddar grated |
| 300.00 | ml | MEADOWLAND Sour 10 x 500ml |
| 50.00 | ml | MRS BALLS Chutney Original 4 x 3kg |
| 50.00 | ml | KNORR Tomato Pronto 6 x 2kg |
Preparation
1. Pre-heat oven to 200˚C. Sieve the dry ingredients in a bowl and rub in the butter, handling the mixture as quickly and as lightly as possible.
2. In a bowl mix together the buttermilk, egg and water and add enough of this mixture to make a firm dough.
3. Roll out and cut into scones and brush with egg wash.
4. Allow scones to rest for 10 minutes before baking.
5. Cook for 10 -12 minutes.
In a mixing bowl, whip up the Meadowland Sours before adding in the chutney.
Serve with the chutney cream, biltong and pepperdews or pronto
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