Spoil mum with a cream scone treat and win with Hirsch’s
Enter Hirsch's Mother's Day competition and not only spoil mum with a batch of delicious homemade scones, but you could possibly also win her a R500 Hirsch's voucher and a digital copy of Mum's on the run cook book.
SPOILING mum on Mother’s Day (Sunday, 10 May) under lockdown conditions might require dad and the kids to put on their thinking caps to get creative…. or they can enter Hirsch’s Mother’s Day competition and not only spoil mum with a batch of delicious homemade scones, but could possibly also win her a R500 Hirsch’s voucher and a digital copy of Luci Hirsch’s Mum’s on the run cook book. It’s as easy as 1…2…3!
All dad needs to do is …
1. Get the kids together and follow the recipe below for Hirsch’s Four-in-One scones from the At Home with Hirsch’s recipe book.
2. Take a photo of the family enjoying some baking fun in the kitchen with dad and send it to lindsays@hirschs.co.za, then
3. Like the Berea Mail Facebook page and you will be in line to win the prize for mum.
Hirsch’s is looking for the best looking replication – with the family having the most fun in the pic.
Hirsch’s Four-In-One Scones
You can whip up a batch of scones in roughly 20 minutes.
Makes about 10 – 12 medium-sized scones
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Ingredients
240g cake flour (500 ml)
20ml baking powder
60g butter or margarine, cut into small pieces (60 ml)
30ml castor sugar
125ml milk, yoghurt, maas or buttermilk
1 egg, beaten
To serve: 125 ml whipped cream and about 120 ml strawberry jam (or mum’s favourite topping)
Method
1. Preheat oven to 220°C/200C fan/ Gas mark 7.
2. Sift flour and baking powder together.
3. Using a food processor is excellent for the making of pastry and scones. Add the flour and baking powder to the bowl of the food processor, which has been fitted with the double-knife stainless steel blade.
4. Add butter or margarine, and pulse machine to rub in.
5. Add in the sugar; pulse again.
6. Blend the milk, yoghurt, maas or buttermilk and the egg together; and, with the machine running, pour through the feeder tube.
7. The dough will come together in a ball. Stop the machine immediately, and place dough onto a lightly-floured work surface.
8. Pat out to 2cm thick.(Do not roll out with a rolling pin: this will prevent scones from rising; also, light handling is required.)
9. Cut out shapes with a scone cutter dipped in cake flour.
10. Place onto a baking sheet lined with baking paper. Brush scone tops with a little milk or beaten egg, if desired.
11. Bake for 8 – 10 minutes until well-risen and golden brown in colour.
12. Split open when cooled, and place a spoon of whipped cream on each scone, topped with about 5 ml of strawberry, raspberry or apricot jam.
13. Serve with butter, jam and grated cheese, as an alternative to the cream.
Variations:
• Fruit Scones: Add 50ml currants, raisins or sultanas to the rubbed-in mixture, before adding the liquid in step 5.
• Cheese Scones: Omit sugar. Add 40 g grated strong Cheddar cheese (100ml), 5 – 10ml dry mustard powder,
and 1ml ground cayenne pepper to the flour mixture, before adding the liquid in step 5.
• Savoury Scones: Omit sugar. Add 3 – 4 chopped spring onions, and 30 g grated strong Cheddar cheese (75ml)
to the flour mixture, before adding the liquid in step 5. When cool, split in half and sandwich together with a mild
garlic or garlic and herb butter.
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