It is so cold as I’m writing this post, sitting on my bedding with laptop. My fingers are freezing and I don’t know what happened to my gloves. I keep on thinking I need to go buy a gas heater tomorrow….at least that keeps me going….
Besides being wrapped up with blankets, I keep going to the kitchen to refill my cup of tea. I’m up to my third scone….My bad! Please don’t judge me I can’t help it they are
so delicious and fluffly…
For this month’s Sasko recipes, I’ll be posting a savoury and a sweet recipe just like I did last month. For a savoury recipe, I baked Amadumbe (madumbis) and Rosemary Scones, I’ve been promoting Amadumbe a lot lately, both on the blog anin my Cape Times column. Amadumbe are actually a good tasting vegetable and they are nutrient dense. At the moment they are in season and its best to take advantage of that while we can.
Have you ever baked savoury scones before? It was my first time working on a savoury scone recipe. The recipe uses the small madumbis. They are slimy and the colour tends to become
slightly greying after cooking and peeling. I was worried about how the scones were going to turn out, especially the texture and appearance. Amadumbis are quite dense.
For this recipe one needs just a few ingredients and it is very easy to prepare. Just follow the recipe and method to the tee to get the best results please. Then you bring out the Nigella in you and add your own twist the second time. Either than that, enjoy the baking process or keep making that tea. Happy Baking!
P.S. Have a look at the other mouth-watering Sasko Flour recipes that I posted last month:
All the Sasko Flour recipes posted on this blog will also be featured on the Sasko Flour facebook page.
For more about Sasko Flour and their interesting range of products and recipes visit their website: www.saskoflour.co.za
Amadumbe (Madumbis) and Rosemary Scones
Makes 7 -8 scones
500ml (2 cups) Sasko White Bread Flour
15ml (1Tbsp) Moirs Baking Powder
10 ml (2tsp) white sugar
125g butter, cubed
125ml or 2 small madumbis, cooked and mashed
125ml (½ cup) full cream milk
5ml (1tsp) fresh rosemary, chopped
Freshly ground black pepper, to taste
- Preheat oven to 200ºC.
- Sift dry ingredients together.
- Rub in butter until mixture resembles fine breadcrumbs.
- Add mashed madumbis into crumbled mixture and mix with fingers until blended.
- Mix egg, milk and rosemary with a fork. Add to the dry ingredients, sprinkle with black pepper and mix well until blended. Do not over mix.
- Turn out onto a lightly floured surface, pat lightly and cut using a scone cutter.
- Place scones on a lightly greased baking tray and bake for 15 – 20 minutes.
- Brush scones with milk as soon as they get out of the oven.
- Serve with cottage cheese.