Savoury whole-wheat scones – Callie Maritz & Mari-Louis Guy

Callie Maritz & Mari-Louis Guy's Savoury Whole Wheat Scones

Callie Maritz & Mari-Louis Guy’s Savoury Whole Wheat Scones

Callie says, “I love using these cakey savoury things for sandwiching smoked bacon, ham or salmon.”

What you’ll need

Scones
1 cup (140 g) cake flour
2 tsp (10 ml) baking powder
1⁄2 tsp (2.5 ml) bicarbonate of soda
a pinch of sea salt
a pinch of smoked paprika
1 cup (140 g) whole-wheat flour
125 g cold butter, grated
3⁄4 cup (190 ml) cold buttermilk
1 egg
1 Tbsp (15 ml) milk
sesame seeds and poppy seeds

What you’ll do

Preheat the oven to 200 °C. Use a baking mat or spray a baking tray with non-stick spray (do not grease).

In the bowl of an electric mixer, using the paddle attachment, sift together the cake flour, baking powder, bicarbonate of soda, salt and paprika. Add the whole-wheat flour. Add the butter and rub in with your fingertips until it resembles coarse breadcrumbs. Add the buttermilk and mix until the dough just comes together.

Turn out onto a lightly floured surface and bring the dough together by hand. Shape into a rough disc. Roll out the dough to a thickness of about 1 cm and then punch out 5 cm rounds with a cookie cutter. Arrange the scones on the baking tray.

Lightly beat together the egg and milk and brush the tops of the scones with the resultant egg wash, then sprinkle with sesame or poppy seeds. Bake for 12–15 minutes, or until the scones are well risen and golden on top. Cool completely.

Pye’s dip
1 tub (250 g) cream cheese
100 g strong Cheddar, grated
1 onion, chopped
1 shot (25 ml) port
2 Tbsp (30 ml) curry powder
1⁄4 cup (65 ml) fruit chutney

Blend together all the ingredients, except the chutney, until smooth. Chill until ready to use. Spoon chutney on top of the dip and serve.

Option
Make little sandwiches by lining the scones with your favourite smoky bacon and dollops of my friend Pye’s dip.

Michael’s wine recommendation – CLICK HERE

Perdeberg Chenin Blanc 2014

Perdeberg Chenin Blanc 2014

Callie Maritz & Mari-Louis Guy

Callie Maritz & Mari-Louis Guy

Sister and brother food-styling team Mari-Louis Guy and Callie Maritz are freelance food-stylists and the authors of 5 cookbooks.

Cakes to Celebrate Love and Life published in 2009 by Struik Lifestyle is currently in 5th print. It won a World Gourmand Cook Book Award for the Best Dessert Book South Africa. Struik Lifestyle also published Cakebread Pudding & Pie in 2011. This successful book was repackaged for the Australasian market as Sugar& Spice. Love & Food, published in 2010 was written and styled on commission for Food Lover`s Market. Make Give Sell was published in 2012 by Human&Rousseau and this was followed in 2013 by Cooking for Crowds that also won a World Gourmand Cook Book Award for the Best Entertainment Book South Africa. After long stints in yachting and the hospitality industry worldwide, both siblings returned to South Africa in 2007 to join forces, both in food styling and in baking for large events and weddings. Their work spans magazines, advertising, lots and lots of retail work, in-store billboards and videos, web videos and television commercials. To date they have completed work on more than 200 TV commercials for local and foreign clients. They develop recipes across the spectrum; write food and beer articles and do restaurant reviews for fun. Mari-Louis will be a judge and presenter on the exciting new baking program Koekedoor developed by Homebrew Films for KykNet.

CLICK HERE to go to their Facebook Page.

 

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November 11th, 2014|Categories: Recipes|Tags: , , , |