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!
