ADAM SE KAASSKONS

(Genoeg vir 12)
1 koppie meelblom
Knippie sout
3 teelepels bakpoeier
2 eetlepels botter
1 koppie gerasperde Cheddarkaas
1 eier
1 eetlepel water
7 eetlepels melk
(Opsioneel: 3 eetlelpels biltong poeier en ‘n ekstra eetlepel melk)
Sif die meel, sout en bakpoeier saam. Vryf die botter liggies met die vingerpunte in die meel en voeg dan die kaas in. (Asook die biltong indien dit gebruik word). Klop die eier saam met die 1 eetlepel water en voeg dan die 7 eetlepels melk by. (Plus die ekstra eetlepel melk indien die biltongpoeier bykom). Meng alles goed deur en skep in muffin pannetjies. Bak by 20OºC vir 10 minute. (Vir gasoond het ek effens hoër stelling gehad en 5 minute langer gebak.)

RESEP EN FOTO: Adam Cloete

Liesie Nel
Ek het Saterdag n maalvleispastei gemaak. Die bolaag was Adam se Kaas Skons (op die blog) en die vleismengsel was uie, greenpepper, wortelblokkies en aartappelblokkies wat saam met die vleis geroerbraai is. Kerrie, borrie, paprika, sout en peper. Bruin uiesoppoeier aangemaak met ongeveer 1 koppie water bygevoeg.

DIANE’S SCONES

2 cups flour
2 teaspoons butter/margarine
½ teaspoon salt
¾ cup milk (usually use about 1 cup)
4 teaspoons baking powder

Sieve flour, salt and baking powder into a bowl.
Rub in butter until mixture looks like mealie meal.
Add milk slowly to mixture, mixing to a very soft dough.
Pat out dough to about 1 inch thick.
Cut and place on greased baking tray.
Rub egg or milk over tops.
Bake at 475°F – (230°C) for 10 – 12 minutes.
Recipe:  Diane Roode Hancox

LEKKER VINNIGE SKONS
Ek het dit vinnig gebak vanoggend vir iets anders in die kosblikke. Gaan regtig gou.
1 koppie meel
2 teelepels bakpoeier
1 eier, vul res van koppie met melk
½ teelepel sout

Meng alless deurmekaar en skep in gesmeerde kolwyntjie pan.
bak by 180°C tot gaar vir ongeveer 15 min of tot toetspen skoon uitkom.
Ek het 1 koppie kaas bygevoeg.
Jy kan biltong of spek ook byvoeg
Foto en resep:  Anzel Viljoen

KARRINGMELK SKONS
2 k meel
3 teelepels bakpoeier
½ teelepel sout
¼ koppie margarien
1 extra groot eier
½ koppie plus karringmelk of griekse jogurt
¼ koppie koue water

Sif meel, sout en bakpoeier. Rasper die margarien in en vryf in meel met vinger punte. Klits eier, karringmelk en water met vurk en sny in by meelmengsel met mes. Die deeg is redelik sag. Knie liggies, druk effens plat en druk uit met drukker. Pak die skons naby mekaar vir sagte kante. Bak 10 – 15 min by 180°C. (Probeer hanteer so min en liggies moontlik)
RESEP: Rita Olckers

KAASPOFFERTJIES – CHEESE SCONES
‘n Heerlike “speel resep. Ons gebruik hierdie resep al jare in ons familie…tradisioneel op Kersoggend na kerk en voor geskenketyd maar elkeen maak dit maar sy of haar eie.
Hierdie is so maklik en neem omtrent ‘n halfuur van begin tot einde en kan maklik aangepas word na gelang van hoeveelheid verlang. Maak so 12 gewone “muffin” grootte of 24 mini muffins.
1 koppie meel
1 koppie gerasperde cheddar kaas
2 teelepels bakpoeier
sout
½ teelepels rooipeper
knypie paprika
1 eier
± 1 koppie melk
Sous:
paar eetlepels botter
1 eetlepel (of meer) Marmite

Meng alles sommer gelyk saam tot slapdeeg en skep lepelsvol in muffin panne (so ¾ vol of selfs voller).
Bak vir 10 – 15 min tot goudbruin teen 180ºC.
Meng die botter met die marmite en smelt saam.
Gooi mildelik oor warm poffertjies nadat dit in bedienbak gesit is.

Wenke:
Hierdie resep is regtig baie veelsydig.
Mens kan ander elemente byvoeg soos bv bacon bits.
Sonder die sous vries hulle baie goed.
Kaas kan ook vermeerder word of verminder word na gelang van smaak.
Die botter sous kan ook heel weggelaat word en dan word botter op die warm poffertjies gesmeer.
Lekker speel.
Resep ingestuur deur Linda van Zyl

MARMITE TEE-SKON

Klits saam:
2 eiers
2 koppies melk
Meng die volgende bestanddele saam:
3 koppies meel
1½ koppie suiker
4 teelepel bakpoeier
1 teelepel sout

Voeg droë bestanddele by die eier mengsel en 6 eetlepels gesmelte botter.
Roer deurmekaar, plaas in oonbak en bak vir ongeveer 30 min by 180°C.

Smelt saam:
1 eetlepel Marite
½ koppie botter

As beslag uit oond kom, steek gaatjies in en gooi marmite en botter bo-oor.
Sit gerasperde kaas bo-op net voor opdiening.
Resep: Wilma Rautenbach

MAY’S SCONES
Recipe and photo: May van der Merwe
FOOD LOVERS RECIPES
Ok here is my recipe:
2 cups flour
4 teaspoons baking powder
2 teaspoons sugar
125 g stork bake or butter
1 egg
⅔ cup milk

Sift dry ingredients, chop cold stork/butter into dry ingredients. I use a fork to make bread crumbs of the mix. Once that is done, beat your egg and mix with milk, using a round bladed knife. Mix to a soft dough, place on a lightly floured board and cut with a cutter. Place on a sprayed tray and bake at 240°C for 15 min.

TRICKS TO LOVELY RISEN SCONES

Okay, so most of us are there with risen scones but if you’re not don’t worry have a look through these tips and have another go – we will not be defeated!

1. Check you’re using Self raising flour and it’s within its use by date.

The raising agents in old self-raising flour will soon lose their effectiveness, if it’s been sat a fair few months in the cupboard you may need to replace it.

2. The lightest hands make the lightest scones! Touch them as little as possible.

3. Milk
Make sure, double double check you’re measuring correctly. Different flours will absorb liquid at different rates so it may be you need just a bit less or just a bit more to get a soft but not sticky dough.

Try warming the milk before adding to get the raising agents working super quickly.

4. The Dough should be light and springy, it will feel spongy to touch. If it isn’t it has been handled too much and will struggle to rise.

5. Don’t use a rolling pin on the dough just pat it down with your hands.

6. Get the ruler out to measure the depth of your dough! Sounds silly but trust me!

7. Use a sharp metal or plastic cutter, no glasses as they will seal the edges of the dough together. Try and avoided fluted cutters if you’re struggling to get a rise too – they do much the same as glasses. NO TWISTING THE CUTTER!

8. Egg wash – if you’re not
careful when egg washing it can seal the sides of the dough together and prevent them from rising. Try and keep the egg wash to the top and not the sides.

POTATO SCONES

Ingredients
Serves: 6
225 g (8 oz) self-raising flour
½ tsp salt
¼ tsp mustard powder
1½ tsp baking powder
30 g (1 oz) butter, cut into small pieces
4 tbsp semi-skimmed milk, or more as needed
170 g (6 oz) cold mashed potato (without any milk or butter added)

To finish
milk or beaten egg to glaze
2 tsp medium oatmeal
Method
Prep:10min › Cook:20min › Ready in:30min
1. Preheat the oven to 220ºC (425ºF, gas mark 7). Sift the flour, salt, mustard powder and baking powder into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
2. In another bowl, stir the milk into the mashed potato, mixing well. Add to the dry ingredients and stir with a fork to mix, adding another 1–2 tbsp milk, if needed, to make a soft dough.
3. Lightly knead the dough on a floured surface for a few seconds or until smooth, then roll out to a 15 cm (6 in) round about 2 cm ( 3/4 in) thick. Place on a greased baking sheet. Mark the scone round into 6 wedges with a sharp knife.
4. Brush with milk or beaten egg, then sprinkle with the oatmeal. Bake for 15–20 minutes or until well risen and golden brown.
5. Transfer to a wire rack and break into wedges. Serve warm or leave to cool. The scones can be kept in an airtight tin for up to 3 days. If liked, reheat them for serving: set on a baking sheet, cover with foil and warm in a low oven for about 5 minutes.

VARS KAAS SKON-MUFFINS

1 koppie meel
1 koppie kaas
1 teelepel bakpoeier
½ koppie melk
1 eier

Meng en bak teen 180°C vir sowat 15 min.
Resep:  Tiaan Langenegger

Erika Taylor:
‘n knippie rooi peper sal ook lekker hierby wees, ek noem dit maar net.