ABRAM GROBLER & SEON BOERDERY

Die koek der koeke nes Errieda du Toit kan maak.

Ek het in die goue era van grootkoeke grootgeword.  My bakvaardighede sal my nie ‘n VLV-roset ooit laat verdien nie, maar ek het die vermoë om ‘n koek te kan ‘spot’ wat met sekerheid groot lekkerte gaan waarborg. Dan maak ek ‘n dag daarvan en lok gewoonlik vir my man Ian om saam te bak.  (In die geval van hierdie koek het ek my vriendin Annamie genooi – ingespan eerder – om die klitswerk te doen. Ian het help blomme maak en panne gesmeer).

My koekversiervaardighede is soos my naaldwerk en breiwerk – knit one slip one. Daarom hou ek van die nuwe neiging van meer minimalistiese, ‘naakte’ koeke met hul ontspanne versiering.

‘n Koek wat al hierdie dinge bymekaar bring: my herinneringe van die basaar-koeke wat my VLV-ma kon bak; indrukwekkende versiering en ‘n aanvaarbare moeilikheidsgraad is die Hummingbird-koek.  Solank jy drie koekpanne het van dieselfde grootte, en ‘n paar pynappels om…

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SCONES
I love freshly baked scones with lashings of butter melting into the hot dough and then the ultimate treat – lots and lots of strawberry jam and cream or even some grated cheese.
The popularity of scones can be attributed to the speed with which they are conjured up. Scone dough is flexible and ranges from extremely simple to deliciously rich. By adding or substituting ingredients many new versions are constantly invented.
This morning my husband had a meeting and I decided to treat the men to some of my feather light scones covered with lashings of homemade strawberry and apricot jam. They opted to have grated cheese with theirs instead of decadent cream.

MOUTHWATERING FEATHER LIGHT SCONES

Cut the butter into smaller cubes

Add the dry ingredients and the butter to a food processor

Pulse the mixture till it resembles fine bread crumbs

Add the milk and three eggs

Blend till mixture forms a soft ball. Do not over mix the dough as this will cause the scones to be tough.

Gently pat the dough flat with your hands.

Use a cookie cutter to press out the dough, press down straight and do not twist the cookie cutter.

Place the scones on a baking tray and wash with a beaten egg to give you a glorious golden color.

After 15 – 18 minutes you will be rewarded with wonderful rich scones.

Ready to sink my teeth into these beauties

The warm scones with some homemade strawberry and apricot jam.

FEATHER LIGHT SCONES
INGREDIENTS
420 g / 750 ml cake flour
20 ml baking powder
2,5 ml salt
20 ml sugar
100 cold butter diced
3 eggs
150 ml milk
1. Preheat the oven to 220 C.
2. Combine the flour, baking powder, salt, sugar and cubed butter in the mixing bowl of a food processor.
3. Pulse the mixture till it resembles fine bread crumbs.
4. Add the milk and the eggs and pulse for about 30 – 40 seconds or until the dough holds together.
5. Turn out the dough onto a lightly floured surface and gently knead till the dough is smooth and no longer sticky. Do not overdo this as this will result in tough scones.
6. Press the dough flat with your hands to a thickness of about 25 mm and cut out scones with a lightly floured cookie cutter. Do not twist the cutter when pressing down. Cut out the scones as economically as possible to prevent excessive re-rolling.
7. Place the scones on a lightly greased baking tray and brush with beaten egg yolk mixed with a little milk. Alternatively you can take 3 Tablespoons of milk and stir in ¼ t of sugar and use it as a wash. (I often do this when I make a small batch of scones)
8. Place into the preheated oven, lower the temperature to 200 C and bake for about 15 – 18 minutes depending on your oven. They need to be well risen and golden.
9. Place on a cooling rack for a short while, scones are best eaten while still slightly warm.

FREEZE:
They freeze well, thaw at room temperature and reheat for 6-8 minutes at 160 C

Tags: Baking, butter, cakes and tarts, cookie cutter, Cream, Scones, stawberry jam, sugar

Quote
“You know, when you get your first asparagus,
or your first butternut, or your first really good tomato of the season,
those are the moments that define the cook’s year.
I get more excited by that than anything else.”
– Mario Batali

This recipe makes a rich colored marmalade that is excellent as a relish on many foods.
I love to spoon it over fried eggs, scrambled eggs or poached eggs, on fish cakes or on brie cheese.
As an appetizer spoon it hot over fresh goat cheese and serve with crusty bread.