Tag Archives: scones

easiest + most delicious sprite scones = revolutionary + unconventional

easiest + most delicious sprite scones = revolutionary + unconventional

SONY DSC I don’t like scones.   Yes, there you have it … I have disliked this dry tea time treat for years.  For me a scone is only edible the moment it comes out of the oven, spread with an even layer of butter that must be permitted to soak into the dryness of the scone. Then I add an unashamed serving of apricot jam paired with an equally generous serving of cream.  I also have to wash the whole lot down with at least two cups of freshly brewed tea!

But a few days ago I decided to ask Tannie Poppie for her unique scone recipe.  She was quick to comply: “Take 500 g self-raising flour and add 250 ml fresh cream and 330ml (x1 tin) of Sprite. Mix the batter and scoop in cupcake baking tray.  Bake for 12 to 15 minutes at 200 °C until done.  This scones just melt in your mouth … try it out and do let me know what you think”.

Naturally, I could not hold back my surprise and excitement.  It is so simple and in less than an hour I had a Tannie Poppie-sprite-scone in my mouth (that hour included my time going to the shop to buy Sprite)!  It was not dry and had a feather like texture that just melts in the mouth.  All that I can say is that it is revolutionary and unconventional.  Tannie Poppie…you rock!

 

easiest + most delicious sprite scones = revolutionary + unconventional
 
Prep time
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Author:
Serves: 6
Ingredients
  • 500g self-raising flour
  • 250ml fresh cream
  • 330ml Sprite (1 small tin)
  • ½ tsp salt
  • Optional
  • 1 egg, whisked (egg wash)
Instructions
  1. Sift the flour and salt in a bowl. Add the cream and sprite and mix well. Scoop in cupcake baking tray. Brush with egg wash and bake at 200 °C for 12 – 15 minutes until done.

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sundried tomato + parmesan scones {the expresso way}

sundried tomato + parmesan scones {the expresso way}

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During South Africa’s first ever live televised cook along this morning on Expresso {SABC3}, I made these delicious savoury scones {recipe below}. While Expresso’s Katelyn and Zola were cooking in the studio, a few of us {including food24 editor Caro de Waal!} were cooking along in our kitchens. So, how does it work? It’s very simple – get the recipe on the Expresso website, purchase the necessary ingredients and on the day of the cook along switch on your TV and let the cooking, excitement and fun begin! It was delightful to know that I wasn’t the only one with flour all over my hair, and it was great to hear the tips and instructions straight from the telly. I encourage you to join us in the future; it’s great fun! Keep an eye on my twitter or facebook for the next cook along.

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{two of my colleagues} pierre + madeleine loved these tasty treats!

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sundried tomato + parmesan scones {the expresso way}
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 250ml Cake flour
  • 10ml Baking powder
  • Pinch of salt
  • 30g Cold butter, diced
  • 125ml Grated parmesan cheese
  • 6 Sundried tomatoes, finely chopped
  • 1 t Dried oregano
  • 1 Egg
  • 45ml Milk
  • Extra egg, beaten with 2 Tbs water for egg wash.
Instructions
  1. Sift the flour, baking powder and salt.
  2. Rub the butter into the flour mixture until it is crumbly.
  3. Add the grated parmesan, sundried tomatoes and oregano.
  4. Whisk together the 1 egg and milk.
  5. Slowly add the liquid to the flour mix and stir lightly to combine with a knife.
  6. Turn the dough out onto a floured surface and pat out lightly with hands.
  7. Roll out to about 2cm thickness.
  8. Cut with a round cutter and place onto a greased baking tray.
  9. Brush the top of each scone with egg wash.
  10. Bake at 200C for about 10-12 minutes.

 

 

 

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pink peppercorn strawberry jam = a berry marriage made in heaven

pink peppercorn strawberry jam = a berry marriage made in heaven

pink peppercorn strawberry jam delicious, scone with strawberry jam

I have written about white pepper before but today I want to dedicate this page to a lovely pink lady – the pink peppercorn. She is somewhat of a foxy, seductive siren. Always dressed up and ready for any occasion … wonderfully pink with so many fabulous and flavourful guises. Who would have thought that she is actually a type of dried berry with a peppery taste and not technically a peppercorn? Her French name is “baie rose” – translated in English to pink berry.

I decided to combine two berries together – the strawberry and the pink peppercorn. This is undoubtedly one of the better combinations I have tasted. It is sophisticated – the sweet and tartness of the strawberry jam dallied with the ever-tempting pepperiness of the pink peppercorn. It is kind of like the Thelma and Louise of the berry world, a wicked pairing of the unconventional with the traditional – if you like pop it on a scone, add a fresh strawberry, a dash of sour cream and a finish it with an extra peppercorn or two … taste how the taste is catapulted into another dimension.

strawberry - pink peppercorn strawberry jam

pink peppercorn strawberry jam

Strawberries are in season … so get out there an get some … a jar of pink peppercorn strawberry jam will make a special gift … but warn your gran first – as the taste could blow her socks off!

pink pepper corn strawberry jam - christmas gift

Note: I use half the normal amount of sugar (I don’t like the jam being too sweet), always add a squeeze of lemon juice and a pinch of salt.

pink peppercorn strawberry jam
 
Prep time
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Author:
Serves: Makes 500ml jam
Ingredients
  • 800g Strawberries – cut into halves
  • 400g Sugar
  • 2 ½ t Pink peppercorns
  • Squeeze of lemon juice
  • Pinch of salt
Instructions
  1. Put all ingredients in pot. Put on low heat until the sugar has melted and starts to boil.
  2. Then put on medium-high and cook for 25 minutes.
  3. If foam has formed on the top of the jam just scoop it off if necessary.
  4. Bottle in jars or just tuck in.

 

 


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