Entries must be emailed to chantelled@hirschs.co.za by no later than May 13.<\/p>\n
Include your name, surname and contact number with your entry in order for Hirsch\u2019s to contact you if you are chosen as the lucky winner.<\/p>
Here\u2019s the recipe:<\/p>\n
Hirsch\u2019s four-in-one scones:\u00a0<\/strong><\/p>\n Makes about 10 to 12 medium-sized scones<\/p>\n Ingredients:\u00a0<\/strong> <\/p>\n ALSO READ:<\/span><\/p>\n Spoil your mum this Mother\u2019s Day with a tasty meal<\/a><\/p>\n Make a delicious veggie curry for the family<\/a><\/p>\n \n Method:<\/strong> Variations:<\/strong> \u2022 Cheese scones: Omit sugar. Add 40g grated strong cheddar cheese (100 ml), 5 to 10ml dry mustard powder and 1ml ground cayenne pepper to the flour mixture, before adding the liquid in step five.<\/p>\n \u2022 Savoury scones: Omit sugar. Add 3 to 4 chopped spring onions and 30g grated strong cheddar cheese (75 ml) to the flour mixture, before adding the liquid in step five. When cool, split in half and sandwich together with a mild garlic or garlic and herb butter.<\/p>\n <\/p>\n Hav<\/strong>e a story?<\/strong><\/p>\n Contact the newsroom by emailing: Melissa Hart (Editor)\u00a0<\/span>germistoncitynews@caxton.co.za,<\/a>\u00a0<\/strong>Leigh Hodgson (News Editor)\u00a0<\/span>leighh@caxton.co.za\u00a0<\/a><\/strong>or Busi Vilakazi (Journalist)\u00a0busiv@caxton.co.za.<\/strong><\/a><\/p>\n Also follow us on:<\/p>\n
\n240g cake flour (500 ml)
\n20ml baking powder
\n60g butter or margarine, cut into small pieces (60 ml)
\n30ml castor sugar
\n125ml milk, yoghurt, maas or buttermilk
\n1 egg, beaten
\nTo serve: 125ml whipped cream and about 120ml strawberry jam<\/p>\n
\n\u2022 Preheat oven to 220\u00b0C\/200\u00b0C fan\/gas mark 7.
\n\u2022 Sift flour and baking powder together.
\n\u2022 Using a food processor is excellent for the making of pastry and scones. Add the flour and baking powder to the bowl of the food processor, which has been fitted with the double-knife stainless steel blade.
\n\u2022 Add butter or margarine and pulse machine to rub in.
\n\u2022 Add in the sugar; pulse again.
\n\u2022 Blend the milk, yoghurt, maas or buttermilk and the egg together and with the machine running, pour through the feeder tube.
\n\u2022 The dough will come together in a ball. Stop the machine immediately and place dough onto a lightly-floured work surface.
\n\u2022 Pat out to 2cm thick (do not roll out with a rolling pin as this will prevent the scones from rising, also light handling is required).
\n\u2022 Cut out shapes with a scone cutter dipped in cake flour.
\n\u2022 Place onto a baking tray lined with baking paper. Brush scone tops with a little milk or beaten egg, if desired.
\n\u2022 Bake for 8 to 10 minutes until well-risen and golden brown in colour.
\n\u2022 Split open when cooled and place a spoon of whipped cream on each scone, topped with about 5ml of strawberry, raspberry or apricot jam.
\n\u2022 Serve with butter, jam and grated cheese as an alternative to the cream.<\/p>\n
\n\u2022 Fruit scones: Add 50ml currants, raisins or sultanas to the rubbed-in mixture, before adding the liquid in step five.<\/p>\n
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