Recipe by: Nicole Snelling
1 cup x cake flour
60 ml Clover Amasi full cream
2 teaspoons baking powder
2 tablespoons Clover Springbok unsalted butter
pinch of Salt
Preheat your oven to 180°C.
In a mixing bowl sieve together the flour, baking powder and salt. Add the butter and rub it into the flour using your fingertips. The flour must resemble breadcrumbs.
In another mixing bowl combine the egg and Clover Amasi.
Pour the liquids into the flour mixture and use a butter knife to cut the liquid into the flour mixture until just combined. Do not over mix or you will have very tough scones.
Flatten your dough out onto a floured surface, about 2-3cm thick.
Using a lightly dusted, floured 5-6cm cookie cutter, cut out individual scones. Make sure to dust the cutter between each cut out.
Place the cut-out scones onto a lined baking tray, lightly brush the tops with some beaten egg and bake in the oven for 12-15 minutes or until golden brown. Set aside to cool.
CLOVER INGREDIENTS USED IN THIS RECIPE