BASIC SCONE RECIPE WITH VARIATIONS
1. BASIC SCONES
6 cups flour
6 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
1 cup sugar
250g butter
3 large eggs
400ml amasi( can use more or less depending on brand)
1 tablespoon vanilla essence

Preheat oven to 180 ºC.
Grease baking trays and dust with a bit of flour
Sift dry ingredients in a separate bowl and set aside
Cream butter and sugar, doesn’t have to be smooth as long as its nicely combined
Beat in the eggs with vanilla essence
Gradually add dry ingredients and use the palm of your hands to rub mixture till it resembles breadcrumbs
Make a well in the centre and gradually add the milk as you gently knead for a few minutes
Combine till ready to roll
Lightly dust your working surface with flour and the top of your dough with a bit extra flour. Roll and cut into about 1/2 a centimetre in thickness. Brush the top of the scones with egg wash( one egg beaten with a tablespoon or two of water /milk)
Bake for 15-18 minutes or till nice and golden brown

2. ULTRAMEL SCONES
Use same recipe. Replace half of the amasi with ultramel custard.

3. FRUIT MIX SCONES
Follow same recipe but use 5 cups flour instead. Replace the other cup with 1 cup fruit cake mix or just plain raisins. Add 1/2 teaspoon mixed spice, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon. Might bake slightly longer but just keep an eye on them

4. ORANGE/LEMON SCONES
Follow same recipe. Add 2-3 tablespoons lemon or arrange zest and the juice, 50ml -100ml. This will obviously reduce the amount of maas needed but do it gradually to determine exactly how much you need. Remember sometimes you just pour as you go.
Recipe and photo:  Madeleine Potgieter

SKONS WAT SMELT IN DIE MOND
2 k koekmeel
4 t bakpoeier
2 e strooisuiker
½ t sout
100 ml olie
1 eier
± 150 ml melk

Sif droë bestanddele saam.
Gooi olie en eier in maatbeker en vul aan met melk tot 250 ml (1 k).
Klits goed.
Meng met droe bestanddele.
Rol uit en druk af.
Bak teen 220ºC vir ± 15 minute of tot gaar.
(Lewer 8-10 middelslag of 20 klein skons).

VARIASIE:
Vir kaasskons, laat die strooisuiker uit en voeg 1 k gerasperde kaas, ½ t mosterdpoeier en knippie rooipeper by.

Bron en foto: Zelda Pieterse
2de foto: Mariè Fourie

WILMA SE DIABETIESE SKONS
500 g bruismeel
5 ml bakpoeier
2 ml sout
15 ml Xylitol
250 ml melk
100 ml kookolie
2 eiers

Meng die droee bestandele saam. Klits die eiers. Voeg die melk en kookolie by en klits goed saam.
Maak ‘n holte in meelmengsel en gooi die melkmengsel daarin. Meng met ‘n mes tot ‘n sagte deegbal gevorm is. (Ek sit 3 messe in die vrieskas en werk om die beurt daarmee). Gooi deeg op ‘n meelbestuifde houtbord uit.
Druk met jou vingers die deeg plat (omtrent 2 cm). Druk sirkels met ‘n koekiedrukker uit. Smeer geklitste eier oor en bak in ‘n warm oond (160gºC) vir 15min tot goudbruin en gaar.
Bron en Foto: Wilma Josey Venter

All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.

Persone met enige tipe diabetes wat ons resepte wil gebruik, moet dit in oorleg met hul diabetes-gesondheidsorgspan doen. As jy diabetes het, is dit belangrik om jou risikofaktore te ken.

VEERLIGTE SKONS

Veerligte Skons
500 ml koekmeel
15 ml bakpoeier
75 ml ( 60 g ) strooisuiker
70 g ( 70 ml ) botter , in blokkies gesny
1 eier
125 ml melk

Voorverhit oond tot 200 C . Sif meel , bakpoeier en strooisuiker saam .
Voeg botter by droe bestanddele en vryf in totdat mengsel soos broodkrummels lyk .
Klits eier en melk . Voeg eiermengsel by droe bestanddele .
Sny vloeistof met n mes in droe bestanddele in . Druk deeg liggies saam om n sagte , nie klewerig deeg te verkry .
Druk liggies uit tot 20 mm dik op n meelbestrooide oppervlak .
Druk met behulp van n koekiedrukker sirkels uit die deeg en plaas op n gesmeerde bakplaat . Bak vir 12 – 15 minute .

Variasies
Verf Skons met geklitste eiergeel voordat dit gebak word vir n mooi goudbruin kleur .
Kaasskons : laat strooisuiker weg en voeg 250 ml fyngerasperde cheddar kaas by droe bestanddele .

Foto’s : Petro van Genderen

MAGRIET SE SCONE-WICHES
Hierdie is my dierbare skoonsus Magriet se reseppie.
4 eetlepels olie
1 eier
¾ koppie melk
1 koppie koekmeel
2 teelepels bakpoeier
1 ½ koppie Chedder kaas
Knippie soutKlits olie, eier en melk goed.
Sif droë bestanddele saam.
Voeg kaas by.
Skep beslag in warm snackwich pannetjie.
Bak tot goud bruin.
Geniet soos wil!!!

Foto: Thelma En Wessel DuPreez
Resep: Magriet

COLLEEN’S SCONES
INGREDIENTS:
2cups cake flour
1Tbsp baking powder
2ml(1/4tsp) salt
80g butter or margarine
200ml(3/4cup)milk or half milk and half water
1 beaten egg and 15ml milk for glazing

METHOD:
Sift the flour,baking powder and salt togegher. Rub in the butter with your fingertips until it resembles into fine breadcrumbs. Add milk gradually to dry ingredients and mix lighty to a soft dough. Turn out dough onto a lightly floured surface and press to a thickness of about 2cm . Cut out rounds with a cookie cutter about 7cm in diameter. Place on a greased tray with a little space for spreading and brush with egg and milk. Bake in a preheated oven at 200degrees for about 20 minutes. Turn out onto a wire rack to cool. Serve with jam,cheese & cream etc .
makes 10 scones .
VARIATIONS:
Cheese scones:Use basic scone recipe,adding 250ml grated strong cheese.
Pineapple fingers:45ml castor sugar to dry ingredients. Substitute 200ml milk with 125ml milk and 1 beaten egg. Reduce milk to 100ml and substitute butter with 80ml cooking oil. Add 125 g finely chopped glace pineapple. Roll out dough to a rectangular shape of about 18 x 28 cm. Cut 1 cm incisions in dough,marking 20 rectangular fingers. Brush with egg and milk. Bake in preheated at 200degrees for about 10 minutes.

Source and Photo: COLLEEN HEUGH’S

BERTUS SE ONTBYTSKONS
Resep: Hester Trengrove
Foto: Bertus De Bruyn
Foto:Gouws Maritsa
FOOD LOVERS RECIPES
2 koppies koekmeel
4 teelepels bakpoeier
½ teelepel sout
2 eiers
½ koppie olie
¾ koppie melk

Klits nat bestanddele en eiers saam.
Sif droë bestanddele saam.
Meng alles tot slap deeg.
Skep eetlepel in kolwyntjie pan.
Bak by 220 ºC vir 15 minute.
Kan ook chakalaka bo oor skep of kaas voor jy bak!

Nota: Gouws Maritsa
So groot kan dit nie glo die lekkerste lekker. M&G se grootte

BUTTERMILK SCONES

Ingredients
3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing

Directions
Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.

Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
Photo: Zaldha Hennessy

BEST EVER SCONES
Ingredients
3 cups self-raising flour
pinch of salt
1 cup cream
1 cup lemonade

Method

Step 1
Sift flour and salt into a large bowl. Make a well in the centre. Pour in cream and lemonade.
Step 2
Mix with a knife until mixture comes together. Turn dough onto a lightly-floured surface. Knead gently until smooth and pliable
Step 3
Cut scones into rounds using a scone cutter. Arrange close together on a lightly greased tray.
Step 4
Bake in a very hot oven (220°C) for 10 to 12 minutes or until golden. Serve with jam and cream. Freeze if desired.
Photo: Catherine Denning

ADELLE SE SKONDEEG VIR BROOD EN PIZZA’S
Ek bak net met Golden Cloud Bruismeel.
3 koppies bruismeel (750 ml)
75 ml botter (nie margarien)
Vryf botter in meel in.
Dan 1 eier en bietjie water (so 50-100ml)

Roer in met vurk om sagte deeg te vorm. As dit ‘sticky’ is, sit nog meel by, as daar te veel meel los is, spat nog water by om al die meel op te tel. Moet dit nie te veel knie nie (dis nie ‘n brood nie). Druk plat met hande en druk skons uit. As jou skon dik en wyd is, bak dit so 20 min.
As jou skons klein is (so 5 cm deursnee + 2-2.5 cm rou), dan bak dit net 15 min op 190°C.
Ek gebruik hierdie deeg vir skons, skonbrood, boerepizza (plat soos pizza met pizza bolaag) en souttert kors. Skonbrood, boerepizza en souttert bak so 25 min. Soms gooi ek kakao by die meel om sjokolade skons te maak. Baie lekker met konfyt en sjokolade room. Vir die appeltert kan jy bietjie suiker by deeg gooi en baie dun uitrol.

Hoendersop gemaak met Skonbrood en kluitjies (skondeeg in die sop gekook). Dit was so lekker my man sê skonbrood is nou sy gunsteling brood. 🙂

RESEPTE EN FOTO’S: Adelle Gascoyne