The fabulous food team at SABC 3’s Expresso breakfast show organised South Africa’s first live TV cookalong last Friday and I was invited to participate.
I was a little slow getting my stuff together on the day, so couldn’t quite keep up with Katelyn and Zola who sped through the baking at a rapid rate. I did however knock up these delicious savoury scones in about 20 minutes from start to finish.
Yip they are that easy. And also very tasty, which is why I thought I had to share this recipe with you all.
The thing about scones is they need to be eaten straight out the oven or very soon thereafter. I find they dry out if you keep them for anything more than a day. If I haven’t eaten them all on the day I have baked them, I freeze them for another time. All you do is microwave them for about 20 – 30 seconds from frozen.
Scones can be quite tricky. They always look so easy to make, but a few things can things can go wrong.
I have a few tips on how t0 improve the making of them:
1. Try and make them quickly so that you reduce the time you handle the dough. Over working the dough results in flatter scones that are not light and fluffy.
2. I don’t use a rolling pin to roll them out I simply lightly press the dough ball into the height I want them before cutting them out. I also never flatten the dough too much and rather leave a little height so the scone is guaranteed not to look too flat. I’m not sure if this is cheating – but it works for me.
3. I use a very sharp cookie cutter. You want it to cut through the dough very quickly and easily and not drag down on the edges making a flatter scone. You could dust the inside rim of the cookie cutter with flour to prevent any sticking.
3. If you have time, it is a good idea to rest the cut out scones in the fridge (or even the freezer) while your oven pre-heats.
4. Double egg wash them if you want a very golden brown top.
Sundried tomato and Parmesan cheese scones with oregano | makes 6-8
Recipe from Expresso Show
- 1 cup / 250ml cake flour
- 2 tsp / 10ml baking powder
- pinch of salt
- 30g cold butter, diced
- 1/2 cup / 125ml grated Parmesan cheese
- 6 sundried tomatoes (soft ones that are in a sauce) – finely chopped
- 1 t dried oregano
- 1 large egg
- 45ml milk
- extra egg lightly beaten for the egg wash
Pre heat your oven to 200 C and sift the flour, baking powder and salt.
Rub the butter into the flour suing your fingers until it resembles fine crumbs.
Add the cheese, tomatoes and oregano.
Lightly whisk together the egg and milk and slowly add this to your dry mix and stir lightly to combine with a knife.
Turn the dough out onto a floured surface and lightly pat out to a height of around 4cm.
Cut your scones out with a cookie cutter and place on a baking tray lined with paper or a silicone baking mat. Brush each scone with egg was and bake for 10 – 12 minutes until risen and a light golden colour.
Serve immediately with butter and more cheese if you so desire.
Here is the You Tube clip form the cookalong show which is included an easy lemon meringue pie (which I still need to get around to making).
I look forward to connecting with you again
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