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Cheese Scones
Salwaa’s Cheese Scones
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
Ingredients:
2 cups self-raising flour, plus extra for rolling out
1 level tsp baking powder
Pinch of salt
55g butter, chilled and cut into small cubes
1/3 cup caster sugar
150ml buttermilk (approx)
125g French Blue Cheese or any strong cheese of choice
Method:
Pre-heat the oven to 200°C. Sift the flour, baking powder and salt. Rub in the butter until the mixture resembles breadcrumbs.
Stir in the sugar. Cut the cheese into small cubes. Add the cheese and buttermilk to the flour mixture.
Mix into a soft, but not sticky, dough. Lightly flour your hands and bring the dough together, handling it as little as possible.
Leave the dough to rest for 30 minutes. Turn the dough out onto a lightly floured surface and pat to a thickness of 2cm, lightly flour a 5cm pastry cutter and cut out as many scones as possible. I’ve used a square cookie cutter this time.
Transfer the scones onto a baking tray. Leave a space in between as the scones will spread somewhat. Gather the remaining dough together and repeat until used up. I got about 12 scones out of this mixture.
Brush the tops with milk or beaten egg. Dust with mixed herbs. Bake for 12-15 minutes until risen and golden. Cool on a wire rack until just warm, or leave to go completely cold. I served mine warm with lashings of butter.
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Apple Muffins With Pecan Topping
APPLE MUFFINS WITH PECAN TOPPING
Ingredients:
350g cake flour
25g butter
50g dark brown sugar, plus 1 tablespoon extra for the topping
50g pecan nuts, chopped
2 teaspoons baking powder
1 teaspoon cinnamon
284ml soured cream
1 egg, beaten
3 eating apples, peeled and cored
2-3 tablespoons milk
Method:
Heat the oven to 200C. Line a muffin tin with muffin cases. In a small bowl, use your fingertips to rub 50g of the flour together with the butter to make breadcrumbs. Stir through 1 tablespoon sugar and the chopped pecans, set aside.
In a large bowl, sift together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt. Stir in the apples; beat together with the soured cream, egg and 2 tablespoons milk. Make a well in the dry ingredients and quickly fold through the wet ingredients, adding an extra tablespoon milk if really dry. Don’t over-mix or your muffins will be tough. It doesn’t matter if there are lumps of flour.
Spoon the mixture into the muffin cases – they should be about two-thirds full – then sprinkle over the pecan topping. Thinly slice the final apple, poke slices into the tops of the muffins. Bake for 20 minutes or until risen, golden and a skewer inserted in the centre comes out clean. Serve on its own or with cheese.
VARIATION:
Replace the apple with a chopped banana
Blueberry & Vanilla Scones
Blueberry & Vanilla Scones
Makes 8
Serve the warm scones with a dollop of clotted/freshly whipped cream and the vanilla strawberries
Ingredients:
225g self-raising flour
Small pinch of fine salt
½ tsp baking powder
50g caster sugar, plus 1 tsp for sprinkling
75g unsalted butter, cubed at room temperature
75g fresh blueberries
2 tbsp soured cream
1 large egg
1 tsp vanilla essence
Method:
Heat the oven to 200C.
Sift the flour and baking powder in to a large bowl, then stir in the salt and sugar. Add the butter and using your fingertips, rub in to the flour until it resembles bread crumbs. Stir in the blueberries.
In a jug, whisk together the soured cream, egg and vanilla. Add to the dry ingredients and mix with a round bladed knife, then bring together the mixture with your hands to form a soft dough. It’s important not to over-mix or knead the dough to keep the scones light.
Roll out the dough on a lightly floured surface to about 2 cm thick and cut out 8 rounds using a 6cm round cutter. Transfer to a lightly greased baking tray. Brush the tops with a little beaten egg and sprinkle with caster sugar.
Bake in the oven for 10-12 minutes until risen and golden. Transfer to a cooling rack.
Meanwhile, put the strawberries in a bowl. In a small pan, gently heat the sugar, vanilla essence together with 1-2 tbsp water, until the sugar has dissolved, then simmer for 2 minutes until syrupy. Pour over the strawberries, toss and leave to cool until ready to serve.
Mini Cheese Bread
Mini Cheesy Breads, serve as a side at your next braai (BBQ)
Ingredients:
2 cups self-raising flour
Pinch salt
1 tsp freshly ground black pepper
2 red onions, finely chopped
½ cup chopped parsley
½ cup chopped chives
250g creamed cottage cheese
1 large egg
3 tsp wholegrain mustard
150-180ml milk
Method:
Combine flour, salt, pepper, half of the onions, and half of the herbs in a bowl.
Combine cheese, egg and mustard and stir into dry ingredients with enough milk to make a soft but not too sticky dough. Turn onto floured surface and divide dough into 4.
Shape into oval shapes and coat each bread in remaining chopped onion and herbs. Place on a greased baking sheet and bake at 180C for 25 – 30 minutes, or until a skewer comes out clean when inserted.
Cape Malay Cooking & Other Delights - Salwaa Smith 
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