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SASKO CAPE MALAY SCONES
30 minutes
6 - 8
INGREDIENTS
Metric
Imperial
500 g
SASKO SCONE MIX
90 g
butter
2
extra large eggs
140 ml
milk
1/4 cup
dried fruit, chopped
1/2 tsp
cinnamon
1/4 tsp
nutmeg
1/4 tsp
ground cardamom
17.64 oz
SASKO SCONE MIX
3.17 oz
butter
2
extra large eggs
4.73 oz
milk
1/4 cup
dried fruit, chopped
1/2 tsp
cinnamon
1/4 tsp
nutmeg
1/4 tsp
ground cardamom
METHOD
Preheat the oven to 200C.
Prepare a baking tray by lightly spraying it with non-stick spray.
In a bowl, rub the butter into
SASKO SCONE MIX
by hand.
Add the spices and dried fruit and mix through.
Beat the egg and milk together and add to the dry mixture. Combine the mixtures by cutting it with a palette knife.
Mix until a soft dough is formed.
Dust the counter with SASKO All Purpose Flour and lightly press the dough evenly onto the dusted counter (2cm in height).
Cut the dough into rounds with a cookie cutter, transfer onto a baking tray and refrigerate for 15 minutes.
Remove from the fridge and brush the dough rounds with beaten egg or milk.
Bake for 12-15 minutes until golden brown.
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