Light & fluffy yeast scones

This recipe uses yeast instead of baking powder, which makes the scones rise higher. The addition of fresh gooseberries to the dough provides an interesting, muffin-like twist. Also, instead of the more customary whipped cream and jam to serve with the sc

To make 12 yeast scones, you will need:

For the scones

300g flour

7g instant yeast

50g sugar

100g salted butter, cubed 200ml milk

100g gooseberries

1 lightly beaten egg, to brush

For the glacé icing

225g icing sugar

A few drops of vanilla extract 2-3 tbsps boiling water

1 Preheat the oven to 200˚C. Sprinkle flour on a flat baking tray and set aside until needed. Mix the flour, yeast and sugar in a large mixing bowl and add the butter cubes. Use your fingertips to lightly rub the butter until it’s well mixed with the flour, and the endresult resembles crumbs. Rub lightly and fast.

2 Make a well in the centre of the flour. Add the milk and mix lightly with a knife. Mix until the dough comes together in a clump, then add the gooseberries, working them into the dough gently. Make sure not to overwork the dough.

3 Transfer the dough to a lightly floured surface and use a rolling pin to roll it until 2cm thick. Use a 5cm-diameter cookie cutter to cut the dough and transfer the pieces to the prepared baking tray. Cover them with a damp cloth, store in a warm place, and allow the dough to prove (rise) until double in size. This should take about one hour.

4 While the dough is proving, begin preparing the icing. Sift the icing sugar into a bowl. Add a few drops of vanilla extract. Using a spoon, gradually stir in enough water until the mixture resembles the consistency of thick cream. Then, using a balloon or electric whisk, beat until the glacé icing is white and smooth.

5 Once your scones have risen enough, brush them with the lightly beaten egg. Bake in the preheated oven for 15 to 20 minutes, or until the scones are golden brown on top. Remove from the oven and let them cool.

6 Drizzle with the glacé icing, and serve with coffee or tea.

• Nomvuselelo Mncube is the cooking assistant for Food & Home Entertaining. Email her at farmersweekly@ caxton.co.za. Subject line: Cooking with Vuvu.