Every night like clock work, when my mother makes the last cup of tea for the night my dad will scream to wake up the entire neighbourhood that he wants a scone with him tea.
Most evenings there are scones, but some evenings there is nothing.
When I do have time on my hands, I like to try different types of scones.
This evening I decided to try my hand at making savory scones with a hint of chilli on the top. My mother just loved these scones. My dad is losing his high strong strength ability. He found it extremely strong and could only eat the bottom half of the scone.
I came across this recipe in a cook book that my uncle gave to my mother, that she left alone on a shelf in the garage. I came around and gave it a new lease on life.
What I loved about the recipe, is I finally got to put my mother’s porridge to good use. That women has to eat all bran sticks every morning and no not the flakes, the sticks. Her aunty taught her that about the benefits of these sticks and that’s what she eats. I am not a porridge fan, more a bacon, egg, mushroom, toast and tomato kind of person.
- 6 x ounces cake flour, sifted.
- 2 x tsp aniseed.
- ½ x cup butter milk.
- 1 x tsp baking powder.
- 2 x ounces cheddar cheese, grated.
- ¾ x cup all bran flakes.
- ½ x tsp bicarbonate of soda.
- 1/3 x cup butter.
- 1 x tsp salt.
- In a bowl, mix the buttermilk and all bran flakes together. Set aside for 30 minutes allowing the all bran flakes to break down.
- In a bowl, sieve together the cake flour and baking powder.
- Rub in the butter till it resembles crumbs.
- Add in the cheese and aniseed and mix.
- Add the buttermilk mixture and knead till the dough comes together.
- Roll out onto a floured surface.
- Using a cooking cutter, cut out rounds.
- Pop onto a greased baking tray.
- Sprinkled with crushed chilli seeds.
- Pop into a preheated oven and bake at 180 degrees for 20 minutes.