Keilan Chetty's Scone Recipe

“On 31st July Jackie Cameron School of Food & Wine was invited to the 2022 Honey Festival Competitions hosted by the KZN Bee Farmers Association. These were the recipes demonstrated by the students.”
— JACKIE CAMERON

Keilan Chetty's Classic Mini Scones

SERVINGS: 12 MINI SCONES

 INGREDIENTS

  • 285gr Champagne Valley Cake Flour

  • 20ml Baking Powder

  • 2ml Oryx fine Salt

  • 25gr White Sugar

  • 50gr Butter

  • 1 whole Midlands Egg

  • 150 ml Full Cream Milk

    Extras

  • Champagne Valley Cake Flour

  • 10ml Full Cream Milk

DIRECTIONS

  1. Sift the dry ingredients together.

  2. Rub in the butter until the mixture resembles breadcrumbs.

  3. Cut in the liquid, midlands egg and milk whisked together, into the dry mixture.

  4. Turn the dough onto a lightly-floured surface and press down to 2cm thickness with rolling pin (Be careful not to over-knead the dough or over work it)

  5. Cut out the scones using a sharp scone cutter, pushing down hard (Be careful not to turn the cutter as you are pushing down because this can result in a lopsided scone. Always remove scone dough away from the cutter when removing the scone from the dough. Shape the scone with your hands)

  6. Place onto a floured tray

  7. Lightly glaze the scone with milk (Be careful not to place too much milk on top because this will prevent the scone from rising) (Also, don't allow glaze to run o/T the side of the scones as this will result in one side of the scone being higher than the other)

  8. Bake at 240°C for about 10 minutes

  9. Serve warm with butter and jam

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