I love these township scones and when I love a dish or food item I’ll come up with different variations. Every time I consume a food I like the product developer in me goes like “I wonder how it would taste like with this or that”…….
If I was a musician we would call this a remix of the original recipe, how about that? Anyways, on this instance, I worked on a recipe with Blueberries then wondered how they would taste like with cocoa powder and some cranberries. I love dried cranberries. Yes, they are not cheap but they are one of my favourite snack items.
I prepared them and I felt like they were okay but I felt like something was missing. That is where the orange rind came in. The first person who got to try these was Sarah Hesselman, I baked some for her and gave them to her at the day of our filming. She ate the first one, immediately after that she opened the container and took the second one. Judging from that I knew they were delicious and she also gave a thumbs up! You’ve got to respect your seniors hey, they know their food. After Sarah’s approval, I started baking them for some of my friends. Let me tell you something, I always test my recipes twice and sometimes three times. This recipe, *sigh* I tested it so many times. I have lost count.
This is my second Sasko recipe for this month; don’t forget to have a look at try out last month’s recipes. Check them all out here.
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
Chocolate, Cranberry and Orange Dipotchefstrooms (Township Scones) Recipe
Makes 12 scones
500ml (2 cups) cake flour
200ml white sugar
15ml (1Tbsp) baking powder
80ml cocoa powder
2.5ml (½ tsp) salt
100g or 125ml unsalted butter, cute into cubes
125ml (½ cup) full cream milk
5ml (1tsp) vanilla essence
10ml (2tsp) orange rind
80ml dried cranberries
30ml (2Tbsp) cold water
15ml (1Tbsp) ripe fig jam
- Sift dry ingredients together.
- Rub butter into flour until the mixture resembles fine breadcrumbs.
- Add cranberries and mix until distributed.
- Mix milk, egg and essence.
- Add the egg mixture into the dry ingredient. Add orange rind and mix. Do not over mix.
- Turn out onto a floured surface and press lightly together.
- Cut with a cookie cutter and place scones on a greased baking tray.
- Bake until done at 170ºC for 15-20 minutes.
- Transfer to a wire rack to cool slightly.
- Mix glaze ingredients and brush over the scones.