RECIPE: Chocolate, Cranberry And Orange DiPotchefstrooms (Township Scones)


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 on 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 trying out last month’s recipes.

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:


Chocolate and Cranberry DiPotchefstroom (Township Scones)


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, cut into cubes

125ml (½ cup) full cream milk

1 egg

5ml (1tsp) vanilla essence

10ml (2tsp) orange rind

80ml dried cranberries


30ml (2Tbsp) cold water

15ml (1Tbsp) ripe fig jam


  1. Sift dry ingredients together.
  2. Rub butter into flour until the mixture resembles fine breadcrumbs.
  3. Add cranberries and mix until distributed.
  4. Mix milk, egg and essence.
  5. Add the egg mixture to the dry ingredient.  Add orange rind and mix.  Do not over mix.
  6. Turn out onto a floured surface and press lightly together.
  7. Cut with a cookie cutter and place scones on a greased baking tray.
  8. Bake until done at 170ºC for 15-20 minutes.
  9. Transfer to a wire rack to cool slightly.
  10. Mix glaze ingredients and brush over the scones.


About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 2 )

    • Thanks Ush! They are delish! Hope you get to try them 🙂

Post a Comment