I prepared these on Expresso Show on the 18th of December last year.  The theme was African Christmas and all guests were asked to wear their traditional outfits.

I was supposed to write this post before Christmas but I was already in lazy holiday mode.  They say better late than never right?  Besides, I would not want you to miss out on this recipe…it’s too good not to share!

On Christmas day we always get that unannounced visitors popping in and you can’t turn those visitors away.  Therefore I always make sure there’s plenty of food going around for all those visitors.  I’ve always been under the impression that only kids go around asking for Christmas goodies but nowadays adults also do.

Now, it’s past festive season.  One can always prepare these and keep them in the fridge.  I shared a recipe of Dipotchefstrooms/ Amakhekhe last year and my readers loved them judging from the comments.  I therefore decided it would be cool to revisit that recipe and spice it up!

Blueberries are in season right now, let’s take advantage of that!  Someone asked if I added blueberry jam to the scones. They melt during the baking process and if you open them while still hot you’ll see the blueberries oozing out!  That gives an impression of a jam!  Hope you get to bake these soon!  When you do please come back and let me know how awesome they are!

Blueberry Dipotchefstrooms (Township Scones) Recipe

Makes 6 scones

500ml (2 cups) cake flour

200ml white sugar

15ml (1Tbsp) baking powder

2.5ml (½ tsp) salt

1ml cinnamon

100g or 125ml butter, cute into cubes

125ml (½ cup) full cream milk

1 egg

5ml (1tsp) vanilla essence

125g fresh blueberries

Milk for glazing

Method:

  1. Sift dry ingredients together.
  2. Rub butter into flour until the mixture resembles fine breadcrumbs.
  3. Mix milk, egg and essence.
  4. Add the egg mixture into the dry ingredient.  Mix then add blueberries.  Do not over mix.
  5. Turn out onto a floured surface and press lightly together.
  6. Cut with a big (7cm) cookie cutter and place scones on a greased baking tray.
  7. Brush over with milk and bake until golden brown at 200ºC for 15-20 minutes.
  8. Transfer to a wire rack to cool slightly.

Thuli’s Tip:

One can glaze with milk before or after baking.  Before baking, the scones result in a “rock bun” kinda look.  After baking, you get scones with a smooth surface.

 

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10 Response Comments

  • Anne Myers  January 16, 2013 at 5:47 am

    LOVE the name ‘Dipotchefstrooms’! Amazing Africa – go girl! xxx

    Reply
    • Thuli  January 16, 2013 at 6:11 am

      You’ve got to love our continent! Thanks for stepping by! xoxo!

      Reply
  • Flee  January 16, 2013 at 9:20 am

    Only makes 6… Well that sorts me out, but what is everyone else going to have LOL… Looks amazing thank you 😉

    Reply
    • Thuli  January 16, 2013 at 2:40 pm

      Hi Flee,

      I used a 7cm cookie cutter, if you use a smaller size you’ll get more. So try that. They are divine you’ll be jealous to share! LOL!

      Reply
      • Flee  January 17, 2013 at 7:48 am

        That’s the problem, they look so great I don’t want to share. Will give them a bash and let you know… Thank you so much ‘-)

        Reply
        • Thuli  January 17, 2013 at 7:51 am

          Jinne Flee! You need to stop cracking me up early in the morning! LOL! Let me know how they turn out!

          Reply
  • kay  February 15, 2013 at 11:51 am

    Hey Thuli

    I realy love your recipes and i love trying something new every day, this amakhekhe recipe can i swap butter for magarine? well does it make a difference which 1 you use?

    Reply
    • Thuli  February 15, 2013 at 12:22 pm

      Hi Kay! Thanks for visiting the blog and trying out the recipes! I like the flavour profile of the butter when butter is used. However, you can substitute it with margarine. Just keep in mind that the end results won’t be as yummy! Let me know how it turns out! Happy Baking!

      Reply
  • Annette  June 6, 2013 at 6:20 pm

    Thuli, these looks really good. My mom loves blueberries and has several bags of frozen hand picked blueberries she was given. I will mention the recipe to her. Glazing the scone/cookie with milk was an interesting idea.

    Reply
    • Thuli  June 7, 2013 at 5:15 am

      Thanks Annette! Hope your mom enjoys!

      Reply

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