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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:
  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

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