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.
6 
