Some people fondly call Chef Funi the ‘Scone King’ because he always has scones at home. His love for baking stems from his mother, a pastor’s wife. The family often had visitors to their home for whom she would bake scones daily. Scones are more than just a culinary delight to him; they hold precious memories of his late father and the moments he shared with him during his childhood.
Chef Funi's scones
Ingredients
- • 1 kg cake wheat flour
- • 8 tsp baking powder
- • 1 tsp salt
- • 1 ½ cup white sugar
- • 500 grams baking margarine
- • 2 ½ cups plain yoghurt or milk
- • 1 tsp vanilla essence
- • 4 large eggs, beaten
Instructions
PREHEAT the oven to 200°C.
COMBINE all the dry ingredients in a large bowl and rub in the butter until the mixture resembles coarse crumbs.
WHISK together yoghurt, essence and eggs, then add ¾ of the egg mixture to the dry ingredients. Mix to form a soft dough. If more liquid is needed, add the remaining egg mixture. (Reserve the remaining mixture to brush your scones before baking them).
PLACE on a lightly-floured work surface, roll into 2 cm thick and cut with a cookie cutter.
BRUSH the tops of the scones with the remaining egg mixture and bake for 12 – 15 minutes. Happy baking, Mzansi!
Read more on Chef Funi in our Summer 2024 issue – on shelves now!
Made Chef Funi’s scones recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!
ALSO SEE: Chef Funi’s Father’s Day recipe
