Ingredients

Method

• 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

Ingredients

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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