AMAKHEKHE – TOWNSHIP SCONES
Makes 10 scones
2½ cups cake flour
200 ml white sugar
15 ml (1Tbsp) baking powder
100 g baking margarine
200 ml full cream milk
1 egg
5 ml (1tsp) caramel essence
Glaze
30 ml (1Tbsp) apricot jam
60 ml tap water
Sift dry ingredients together.Rub butter into flour until mixture resembles fine breadcrumbsMix milk, egg and essence.Cut into the dry ingredient. Do not over mix.Turn out onto a floured surface and press lightly togetherCut with a big cookie cutterPlace scones on a greased baking tray and bake at 190ºC for 15-20 minutes.Mix glaze ingredients and brush over the scones immediately after taking them out of the oven
Recipe posted by Karin Pitout
Photo: Dorothy Cape
