INGREDIENTS

Metric
Imperial
  • 1 x packet SASKO scone bake mix
  • 90g margarine/butter
  • 2 Extra large eggs
  • 140ml Milk
  • SASKO cake flour to lightly cover surface
  • 100g grated boerenkaas (scones)
  • 300ml cream
  • 100g biltong powder
  • 100g grated boerenkaas (filling)
  • 1 x packet SASKO scone bake mix
  • 90g margarine/butter
  • 2 Extra large eggs
  • 4.73oz Milk
  • SASKO cake flour to lightly cover surface
  • 0.0035oz grated boerenkaas (scones)
  • 10.14oz cream
  • 0.0035oz biltong powder
  • 0.0035oz grated boerenkaas (filling)

METHOD

Scone method:
  1. Preheat oven to 200°C
  2. Place scone mix in a mixing bowl and rub together margarine./butter into the dry mixture by hand
  3. Beat egg and milk together with a whisk in a separate bowl
  4. Put egg mixture with large serving spoon/ palet knife into dry mixture
  5. Mix in 100g grated boerenkaas and until a soft dough is formed. Do not over mix
  6. Gently press dough flat on a lightly floured surface
  7. Cut into desired rounds with a cookie cutter place on a greased baking tray
  8. Brush with beaten egg or milk
  9. Bake for 12-15 minutes until golden brown
Scone filling method:
  1. Place 100g boerenkaas cheese on a tray with grease proof paper
  2. Bake in the oven until the cheese is golden brown and crispy
  3. Remove from the oven and allow to cool
  4. Chop up or breakup the crispy cheese until the desired size
  5. Beat 300ml of cream until stiff peak
  6. Fold the cream and biltong power
  7. Place biltong cream on the cheese scone and sprinkle with crispy boerekaas cheese

Other Products

Hints & tips