TRIANGLE CHEESE SCONES
2 cups of cake flour
1 tablespoon of baking powder
¼ teaspoon of salt
80 g butter
¾ cup of milk
1 cup of grated cheese
1 egg mixed with 1 tablespoon of milk for brushing

Sift dry ingredients and rub in butter.
Add milk and cheese and make into a soft dough. Adding more flour if necessary.
Roll out and cut into triangles.
Bake at 200 ºC for 20 minutes.

Photo and recipe:  Yasmeen Ibrahim

SOET SKONS SONDER SUIKER
2 koppies gluten vry selfverhoging meel (Self raising/bruismeel)
6 groot eetlepels botter
2 groot eetlepels stevia
1 teelepel sout
¾ koppie melk of amandel melk

Meng koue botter met meel tot krummels.
Voeg stevia en sout by, meng deur en voeg die melk by.  Meng net tot deeg goed gevorm het.
Moenie oormeng nie.
Skep lepelsvol in muffinpanne en bak vir 20 min tot goud bruin op 180ºC.
Resep en Foto: Benita Rodrigues

SCONES WITH SOUR MILK
100 g of butter
2 cups of cake flour
1 tablespoon of baking powder
¼ teaspoon of salt
¾ cup of milk/ sour milk
1 egg
1 tablespoon of milk for brushing

Sift dry ingredients into a large dish.
Rub in butter till mixture resembles breadcrumbs 
Make a soft dough using milk/ sour milk.
Roll out and cut with a cutter.
Brush with an egg beaten with 1 tablespoon of milk
Bake at 180°C for 15 minutes.
Variation: To turn your scones into cheese scones, add 1 cup of grated cheese to the dough. Otherwise enjoyed plain with fresh cream and jam.
Photo: Yasmeen Ibrahim
Recipe posted by Yasmeen Ibrahim

CHEF JOHN’S SCONES
I have to say, I am very impressed. It was light, tender, moist and very delicious.
1 3/4 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup milk
1/4 cup sour cream
1/3 cup dried currants
1 egg, lightly beaten
1 tablespoon milk

Preheat oven to 400º F (200 º C).
Whisk flour, white sugar, baking powder, and salt in a mixing bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs.
Stir together 1/2 cup milk, sour cream, and currants in a small bowl; stir into flour mixture with a fork until just moistened and holding together.
Transfer dough to a lightly floured surface and pat into rectangle.
Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, flatten back into a rectangle, and repeat. Cut into eight pieces and place each scone on a silicone baking mat.
Whisk egg and 1 tablespoon milk together in a small bowl; brush mixture on top of each scone.
Bake scones in the preheated oven until risen and golden brown, about 15 minutes. Remove and transfer to cooling rack.
Photo: Lizzy Palin –  Jy kan baie maak en vries dan net 30 sekondes in mirkogolf dan is hy reg om te eet

VOLKORINGSKONS
Foto en resep:  Nina Meyer
FOOD LOVERS RECIPES
Ek so heimwee gehad, my ma blind en rolstoel gebonde. Sy het dit so baie op ‘n Sondagmôre gemaak. Die is vinnig en maklik.
600 ml nutty wheat
20 ml bakpoeier
2 ml sout
1 eier
75 ml melk en water
25 ml heuning
50 ml kookolie

Meng meelblom, bakpoeier en sout in bak. Klits res van bestanddele saam en roer by meelmengsel in tot sagte deeg. Keer op meelbestrooide oppervlak en druk tot in bal vorm. Plaas op geoliede bakplaat. Smeer oppervlak met melk of eier en sny met mes in 8 driehoeke.
Bak by 220ºC in vooraf verhitte oond vir 12 minute.

FRESH CREAM SAVOURY BISCUITS
250 ml fresh cream
250 g butter grated
2 teaspoons Jeera (Cumin seeds)
1 teaspoon salt
3 cups of flour
6 Tablespoons of baking powder
Milk to form dough

Mix together the fresh cream, grated butter, jeera (cumin seeds) and salt in a large dish.
Add sifted flour and baking powder and mix
At this stage you should have a crumbly mixture.
Add a little milk (approx. 1/2 cup) to make a dough of a scone consistency.
Roll out dough thick
Cut into squares
Bake at 180 degrees C at to 100 degrees C, and leave in the oven for a further 1 hour.
Finally switch off oven and leave biscuits in the oven until the oven is completely cold.
Recipe posted by Yasmeen Ibrahim

LIZA SE SKEP SKONS
Foto: Liza Botes
2de foto:  Dalene Janse van Vuuren
FOOD LOVERS RECIPES
4 koppies koekmeel, gesif
4 hoogvol teelepels bakpoeier
½ koppie olie
2 groot eiers
knippie sout
2 ½ koppies melk

Klits die eiers en olie saam. Voeg die droë bestanddele by en meng goed. Voeg die melk by en klits deeglik.
Jy kan enige iets byvoeg, ek het helfte van beslag gedeel en ½ koppie choc chip in gesit.
Kaas, bacon bits of  vrugte enige iets na jou smaak kan jy byvoeg.
Skep desert lepels vol op bakplaat en bak in voor verhitte oond by 180°C vir 25 tot 30 minute.
Baie vinnig en geen uitrol.

BUTTERMILK SCONS
Preheat oven to 220°C ( Fan oven 200°C ), grease a baking tray.
2 1/4 cups cake flour
pinch of salt
2 tsp cream of tartar
2 tsp bicarbonate of soda
2 tsp castor sugar
50 g butter, room temp
25 g white wooden spoon margarine
300 ml buttermilk

Work chopped butter and margarine into dry ingredients with fingers till it resembles breadcrumbs, add buttermilk and form into a dough.
On a floured surface, roll out dough and cut into shapes. Glaze the tops with a little milk or lightly whisk 1 egg and glaze. Bake for 12 to 15 mins or until a skewer comes out clean.
Recipe: Gail Haselsteiner
Photo: Shamiema Daniels en Elaine Steyn Steyn

YASMEEN’S FARMSTYLE SCONES
Sharing my farmstyle scones recipe with fresh cream
2 1/2 cups of flour
3 tsp baking powder
3 tsp sugar
1/2 teaspoon of salt
125 g butter
1 cup of fresh cream
1 egg

Pre heat oven to 200°C.
Sift all dry ingredients.
Rub in butter to dry ingredients mix.
Whisk together the egg and fresh cream.
Add the cream mixture to the flour.
Roll out into a round pizza shape.
Make 8 slices.
Brush with some egg yolk.
Bake for 15 minutes.
Foto and Recipe: Yasmeen Ibrahim

YASMEEN’S YUMMY SCONES
Some yummy scones for tea
2 cups of cake flour
3 teaspoons baking powder
¼ teaspoon of salt
¼ cup of sugar
125 g butter
1 egg
¾ cup of buttermilk

Sift dry ingredients in a mixing bowl.
Rub in butter till mixture resembles breadcrumbs.
Add the beaten egg and buttermilk.
Dough must be soft and rollable. Add more flour if necessary.
Divide dough into 6 balls.
Lightly roll with your hand and place on a baking tray.
Brush tops with an egg yolk.
Bake at 190°C for 15 minute.
Note:  Yasmeen Ibrahim Good evening. Sorry I am not very fluent in Afrikaans but from what I understand you have a problem with dough. It is not a hard and fast rule to stick to that amount of flour. Differs with the types of cups you may be using to measure or even weather conditions. If the dough is to moist add flour and if it is dry you can add more buttermilk. Easy don’t give up
Photo and Recipe: Yasmeen Ibrahim