There's nothing like a fresh, hot scone on a cold winter's day.
Most people enjoy scones, but the thought of making them scares many out of the kitchen.
According to Asanda Mhlaba, a caterer in Wilgeheuwel, Gauteng, scones are probably the easiest and quickest bread to bake.
"The secret is getting the mix right" Mhlaba says. "Once you've assembled the ingredients, most recipes only require 15 minutes of preparing time and another 15 minutes or so of baking time."
Mhlaba says scones are perfect for breakfast, brunch or afternoon tea.
"Scones are somewhat like a biscuit, muffin or shortcake and have as many possibilities for variations as any of the other quick breads."
Mhlaba says scones should be eaten as soon as possible after baking.
"The perfect scone should be hot enough to melt butter without burning your mouth when you bite into it," she says.
Prep Time: 15 minutes
Cook Time: 15 minutes
2 cups all-purpose flour, unsifted
3 tsp baking powder
2 Tbsp granulated sugar
½ tsp salt (table salt, not Kosher)
4 Tbsp butter (½ stick)
1/3 cup heavy cream
½ cup dried currants
In a mixing bowl, combine flour, baking powder, sugar and salt.
Cut butter into the flour until the mixture resembles crumbs.
In a separate bowl, beat two eggs and stir in the cream. Then stir this mixture into the dry ingredients.
Stir in currants.
Turn the dough out onto a floured board and press it together into a lump. If it doesn't hold together, add water (or milk or more cream, a tablespoon at a time, until it does.) Don't overwork the dough, though.
Roll dough out to a thickness of an inch. Cut into rounds with a fluted pastry cutter.
Prepare your baking sheet or pan by greasing it with butter or shortening or lining it with parchment paper. You can also use a silicone baking mat, which is my favourite technique.
Place scones on the baking sheet.
Separate the third egg and beat the egg white. Brush the tops of the scones with the egg white.
Bake for 15 minutes or until golden. Makes 8 to 12 scones, depending on how big you cut them.
l Additional info by www.about.com