How to make per­fect scones

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One of South Africa’s many colo­nial hang­overs from the Bri­tish is the love for tea and scones. I used to hate mak­ing tea as a kid, but I would al­ways hang around when my mum made scones – she al­ways burnt a few and we knew we were go­ing to be binge­ing on slightly crispy cakes all day.

When I got older and started eat­ing out at cof­fee shops, I re­alised my mum wasn’t ac­tu­ally mak­ing scones! Far from it, in fact. Scones are meant to be soft, crumbly and have a nice shape to them so that you can slice them in half and spread on your de­sired top­ping. I still ar­gue with her about this, but she re­fuses to see my side.

Here is a quick recipe for scones you can make when in a rush. It works ev­ery time and I swear by it. The trick is to not over­mix the dough. After you’ve added your wet in­gre­di­ents to the dry ones, you should mix the dough just un­til it comes to­gether – that’s it. You’re not mak­ing bread, so don’t over­work the mix­ture, oth­er­wise your scones will be as hard as a rock.

It’s also im­por­tant to rest the scones in the fridge for at least 30 min­utes be­fore bak­ing them. This is the trick to stop­ping your scones from hav­ing funny shapes and flop­ping.

In­gre­di­ents

250g flour 15g bak­ing pow­der 60g but­ter 60g cas­tor sugar 1 egg 125ml cream

Method 1. 2. 3.

SCRUMP­TIOUS SCONES

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