Hi-T Scones…. Whether you see this caption as “HI.T Scones” OR “HIGH-TEA Scones”, these light, moist and soft scones will definitely be on your family favourite list. Perfect for anytime of the day, or to even WOW your friends at your next ‘HIGH TEA’ do ☕️.
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Oh Me>>>Oh My…where does time go to. A huge apology to all my lovelies here, for being so inactive on my blog site recently, I had so much happening, from my Move back Home to South Africa, To Eid-ul-Fitr and later entertaining my Family that had come to stay with me for a week, all I can say Is Time waits for no man!!!
So Now as things begin to get back to a more acceptable rate of movement for me, I am finally sitting down to write out this blog post. Having had my Abba (dad) come stay with me for a week after Ramadaan, had been such a blessing, the week had also been dotted with some BitterSweet moments, when my heart literally ached from missing the presence of my Mummy. This had been the 1st time since my late mum’s passing, that Abba had opted to get away from Durban. I’ve always had both my parents come spend time with me before, so you can imagine how new this feeling had been this time round. Glad to have had this opportunity to care for my Abba, with what little I could in the few days, had also seen me cooking and baking up a storm. So much so, that a tiny request for scones, had me whipping up a batch of my ‘Hi-T Scones’.
Like that saying above goes..”Time Awaits For No Man”… I urge you to not let any opportunity go by without attempting to Please Your Parents/Family/Friends…and Ultimately gaining the pleasure of YOUR CREATOR above, In Sha Allah, Ameen.
Happy Scone Making Lovelies, As always I look forward to your feedback.
LOVE Marriam?
Hi-T Scones
Author : Foodeva Marsay (@foodeva_marsay)
Ingredients
100g Butter Or Margarine
1/2 Cup Castor Sugar
1 Egg
1 teaspoon Vanilla Essence
1 Cup Buttermilk
2-3 Cups All- Purpose Flour
3 and 1/2 teaspoon baking Powder
Method
~ Cream Butter and Castor Sugar well
~ Add egg and Vanilla Essence
~ Beat well
~ Beat in the Buttermilk
~ Add this wet mixture to the sifted flour/baking powder and make a soft dough, Start off with 2 cups of flour, adding more as you gently fold in the flour to form a dough.
~ Allow to stand Covered for 15 minutes
~ On a floured surface, pat down the Dough and cut using a medium sized cutter, place scones on prepared baking sheets
~ Brush tops with egg or milk
~ Allow to stand for 10 minutes before baking
~ Bake for 10-15 minutes OR until tops are golden brown
~ Cool on cooling racks before packing into airtight containers.
~ Best served warm with butter/jam/cream/cheese
Notes by Foodeva Marsay
- If you are in South Africa, Buttermilk may be substituted for Maas (Sour Milk)
- Try handling the dough as little as possible, using a spatula to cut and mix in the flour.
- You could also make use of Self Rising Flour instead of All-Purpose Flour.
- Don’t be alarmed if the dough is a little sticky on the inside, carefully pat out dough, dip cutter into flour before cutting scone shapes. You can add more flour if you can’t handle the sticky dough.
- By allowing the scones to rest between handling, allows for the ingredients to react, producing a higher rise in the scones.
- Worry not about the Cracks along the side of the scones, these allow for you to perfectly ‘break open a scone’…Like You should be doing, instead of cutting through it 😉
* KINDLY SHARE ON MY RECIPES AS POSTED, OR WITH A LINK BACK TO FOODEVA MARSAY, SHUKRAN/THANK YOU ?*
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