Custard Scones

Method

1. Preheat oven to 200 ̊C.
2. In a large bowl, sift together the flour and baking powder and add the salt.
3. Place the flour and the cold cubed butter and in a food processor and process until the mixture resembles breadcrumbs, then add the sugar and combine. (Note: If you don’t’ have a food processor, use your fingertips to rub the butter into the flour until it resembles crumbs). Don’t over mix.
4. In a separate large bowl, mix the custard, Amasi, vanilla essence and eggs together.
5. Gently fold the flour mixture into the wet ingredients until the dough comes together but be careful not to over mix. If the mixture is very wet and sticky add little amounts of flour at a time until the dough is soft but comes away from your hands easily.
6. Turn the dough out onto a floured surface.
7. Using floured fingers, pat the dough down to about a 2 cm thickness.
8. Use a 7 cm round cookie cutter to press out the scones. Do not overwork.
   TIP: The excess dough can gently be pressed together to make a few more scones.
9. Place the scones 2 – 3 cm apart on a greased baking tray.
10. Beat the extra egg with a splash of water and brush the tops of the scones with the egg wash.
11. Bake for 12 – 15 minutes until golden brown and a sosatie stick inserted comes out clean.
12. Remove from the oven and serve hot or allow to cool to room temperature.
13. Serve with fresh whipped cream and the jam of your choice.

TIPS:

• Make sure the butter is ice cold.
• It’s important not to over mix, clumps of butter should still be visible in the dough.
• These scones can be stored for a few days in an airtight container.