These amasi scones are a real treat. They are lovely and light and ideal
|500 g||flour — cake|
|30 ml||Robertson's baking powder|
|150 g||cheddar cheese — grated|
|60 ml||spring onions — sliced|
|250 ml||LANCEWOOD® Buttermilk|
|1||eggs — large|
Preheat the oven to 220 ºC and grease a baking tray with Cake pan greaser.
Sift the cake flour, baking powder, salt and paprika together.
Place the flour mixture and butter in a food processor and pulse until the mixture resembles breadcrumbs (or rub in the butter using your fingertips).
Transfer themixture to a mixing bowl.
Add the cheese and spring onions to the flour mixture and stir through.
Mix the amasi and egg together, add it to the flour mixture and mix with a wooden spoon for no longer than 30 seconds.
Turn out the mixture on a lightly floured surface and press together until about 2,5 cm thick.
Cut out circles or other shapes, place them on the baking tray and brush the tops with olive oil.
Bake for 12–15 mins until done.
An extract from Boerekos With A Twist by Annelien Pienaar, published by NB Publishers.