Buttery Biltong & Cheese Scones
22nd August 2016
We can see these little balls of goodness being a hit at almost every occasion; watching Wimbledon? Serve biltong and cheese scones. Book club? Present B&C scones. Rugby with the family? Chow on B&C scones. Picnic? Pack a few B&C scones. We’re sure you guys get the idea. These Buttery Biltong & Cheese Scones are good for
any everything and so easy to make… but we’ll let you be the judge of that.
Ingredients for Buttery Biltong & Cheese Scones:
1 packet of Biltong Sprinkle
275g self-raising flour
1/2 teaspoon Royal Baking Powder
50ml vegetable oil
150g grated cheddar
a handful of chives
1 teaspoon sea salt
Preheat the oven to 200°C or 180°C for fan and grease a 12 hole muffin tin (or 2 x 6 hole).
Combine the flour, baking powder, and sea salt, before adding the butter in with your fingertips. It’s ready once it takes on the look and feel of breadcrumbs.
Put the flour aside and whisk the milk, oil and egg together in a separate bowl. Gently stir the milk mixture into the flour, before adding the biltong, cheese and chives. TIP: Before adding the biltong, make sure all the flour is incorporated, but don’t be alarmed if there are some lumps.
Spoon the batter into the muffin holes and bake for 20 minutes or until golden brown.
Best served warm.
Recipe adapted from BBC Food
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