Here’s how to make yummy Beorenkaas Biltong Scones

INGREDIENTS

1 x packet SASKO scone mix;

90 g margarine/butter;

2 extra large eggs;

140 ml Milk;

SASKO cake wheat flour to lightly cover the surface;

100g grated boerenkaas (scones);

300 ml cream;

100g biltong powder;

100 g grated boerenkaas (filling).

SCONE METHOD

Preheat oven to 200°C2;

Place scone mix in a mixing bowl and rub together margarine/butter into the dry mixture by hand;

Beat egg and milk together with a whisk in a separate bowl;

Put egg mixture with large serving spoon/ palet knife into dry mixture;

Mix in 100g grated boerenkaas and until a soft dough is formed do not over;

Mix gently press dough flat on a lightly floured surface.

Cut into desired rounds with a cookie cutter place on a greased baking tray;

Brush with beaten egg or milk, bake for 12-15 mins

SCONE FILLING METHOD

Place 100g boerenkaas cheese on a tray with grease proof paper;

Bake in the oven until the cheese is golden brown and crispy;

Remove from the oven and allow to cool; chop up or break up the crispy cheese until the desired size;

Beat 300ml of cream until stiff peak; fold the cream and biltong power; place biltong cream on the cheese scone and sprinkle with crispy boerekaas cheese.

Enjoy!