The Kombuis
Ouma Sarah’s Scones
These traditional South African scones are beautifully light, tender, and buttery. They’re the perfect treat for tea time, family gatherings, or a lazy Sunday afternoon.
This recipe takes me back to Sunday mornings spent at my ouma’s house. She taught me how to bake and how to put love into baking. There’s something special about sharing warm scones, Ricoffy, and good conversation with family and friends. Everytime I bake and serve these scones, I feel closer to my ouma even though she is all the way in South Africa. I hope this recipe brings you joy and tastes like home! 🇿🇦
Ingredients
- 325 Grams All Purpose Flour
- 20 milliliters Baking Powder
- 2 milliliters Salt
- 10 milliliters Castor Sugar
- 180 Grams Margarine
- 2 Each Large Egg
- 100 milliliters Milk
- 60 milliliters Grated Cheese (Optional)
Method
- Preheat your oven to 180°C and line a baking tray with baking paper or lightly grease it.
- Sift the flour, baking powder, and salt together into a large mixing bowl. Add the castor sugar if you want a little bit of sweetness.
- Rub the butter into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
- Lightly beat the eggs together with the milk separately.
- Make a well in the centre of the dry ingredients and pour in half of the egg mixture. Gently cut it in using a butter knife or spatula.
- Add the remaining egg mixture and continue mixing until a soft, manageable dough forms. Ouma always told me not to over mix, so do the same.
- If the dough is too sticky, don’t stress, just add a little extra flour. If it’s too dry, add a splash of milk.
- Turn the dough onto a lightly floured surface and gently roll it to about 4 cm thick.
- Cut out the scones with a floured round cutter, pressing straight down without twisting.
- Place the scones on the prepared baking tray and brush the tops with a little milk and beaten egg mixture. If you want a little bit of sweetness on the scone, add a sprinkle of castor sugar to the mixture.
- Bake the scones for 12-15 minutes, or until well risen and golden brown.
- Serve warm with butter, jam, grated cheese and fresh cream.