SASKO BOERENKAAS BILTONG SCONES
10-12 minutes 
15- 20 mini scones or 10-12 normal scones 
INGREDIENTS
Metric
Imperial
- 1 x packet SASKO SCONE MIX
- 90 g margarine/butter
- 2 Extra large eggs
- 140 ml Milk
- SASKO CAKE WHEAT FLOUR to lightly cover surface
- 100 g grated boerenkaas (scones)
- 300 ml cream
- 100 g biltong powder
- 100 g grated boerenkaas (filling)
- 1 x packet SASKO SCONE MIX
- 3.174 oz margarine/butter
- 2 Extra large eggs
- 4.73 oz Milk
- SASKO CAKE WHEAT FLOUR to lightly cover surface
- 0.0035 oz grated boerenkaas (scones)
- 10.14 oz cream
- 0.0035 oz biltong powder
- 0.0035 oz grated boerenkaas (filling)
METHOD
Scone method:
- Preheat oven to 200°C
- Place scone mix in a mixing bowl and rub together margarine./butter into the dry mixture by hand
- Beat egg and milk together with a whisk in a separate bowl
- Put egg mixture with large serving spoon/ palet knife into dry mixture
- Mix in 100g grated boerenkaas and until a soft dough is formed. Do not over mix
- Gently press dough flat on a lightly floured surface
- Cut into desired rounds with a cookie cutter place on a greased baking tray
- Brush with beaten egg or milk
- Bake for 12-15 minutes until golden brown
- Place 100g boerenkaas cheese on a tray with grease proof paper
- Bake in the oven until the cheese is golden brown and crispy
- Remove from the oven and allow to cool
- Chop up or breakup the crispy cheese until the desired size
- Beat 300ml of cream until stiff peak
- Fold the cream and biltong power
- Place biltong cream on the cheese scone and sprinkle with crispy boerekaas cheese
6 
