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Mom's soft scones

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Mom’s soft scones

20–25 minutes

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Mom’s soft scones

By Siba Mtongana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20–25 minutes

Ingredients

200 g butter, diced
275 g cake flour
2 t baking powder
Salt a pinch
215 g caster sugar
4 large free-range eggs
1 t vanilla extract
100 g pecan nuts, chopped
Whipped cream, for serving
Guava preserve, for serving

Method

Preheat the oven to 180°C.

Grease a 12-cavity muffin pan with butter. Place the butter into a mixing bowl, then sift in the flour, baking powder, salt and add the sugar.

Rub together using your fingertips until the mixture resembles fine breadcrumbs. Add the eggs, one at a time, stirring until mixed. Add the vanilla extract and mix.

Scoop two heaped spoonfuls into each cavity of the muffin pan. Sprinkle with the pecans.

Bake for 20–25 minutes, or until puffed up and cooked through. Cool slightly, then remove from the pan using a palette knife. Serve with cream and guava preserve or any jam of your choice.

Tips and tricks to baking scones.
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