Chef Funi’s confetti Scones
Chef Funi is back on Hectic On 3 and he teaches Dante how to make confetti scones that everyone is sure to love. But before we get to baking we first need to understand what makes good scones:
- Shape and appearance – A good neat, round or Square and well risen scone are the first basics of a perfect scone.
- Upper Crust – The top of your scone needs to be soft, even golden brown and slightly darker than the side.
- Texture – soft, springy slightly finer, not dry or with large holes and more delicate.
- Taste – pleasant, not too sweet, no eggy flavour or baking powder taste.
- You will need:
- 4 cups cake wheat flour
- 8 tsp baking powder
- 1 tsp salt
- ½ cup sugar
- 200 g baking margarine
- 2 large eggs, beaten
- 1½ cup Amasi or Buttermilk
What to do:
- Preheat the oven 200°C.
- Sift the dry ingredients together, and rub in the margarine until the mixture forms a bread crumb like.
- Beat together eggs and Amasi or buttermilk, (reserve 1 or 2 Tbsp of the egg mixture to brush the scones) and add the liquid mixture in one go, cutting it into the dry mixture with a knife until just blended. Avoid unnecessary handling or kneading as the scones won’t be crumbly.
- Roll out lightly the mixture into a floured surface 2 cm thick and cut with a round cookie cutter. Put in a prepared baking tray. Brush with reserved egg and yoghurt mixture.
- Bake in hot oven (190°C) for about 10 to 12 minutes. Cool on a wire rack. Serve with butter and jam. If you prefer but not a must do.
Funi’s tip: switch the oven on in time and set the temperature dial 10°C. higher than the required baking temperature to allow for the loos of heat when the oven door is opened while the scones are being put in the oven. Now set the dial at the required temperature.
Do not open the oven until at least two-thirds of the baking period has elapsed…….