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280 g flour
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80 ml coarse maize meal OR use polenta
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15 ml baking powder
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5 ml garlic powder
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2,5 ml Fine table salt
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5 ml Garlic and herb seasoning
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80 g cold butter grated
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50 g grated parmesan cheese
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1 Egg
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250 ml Milk
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20 ml honey
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egg wash for brushing
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extra 30 g butter for baking, cubed
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BROWNED BUTTER HONEY FOR SERVING/OPTIONAL
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60 ml Butter
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30 ml honey
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15 ml chopped thyme
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pinch Maldon Salt
Makes 12 scones.
- Preheat the oven to 190°C. Grease a large cast iron pan OR use a thick bottomed baking tray.
- Combine the flour, maize meal, baking powder, garlic powder, salt and garlic and herb seasoning.
- Using your fingertips, rug in the butter and the parmesan cheese.
- Combine the egg, milk and honey.
- Cut the liquid into the dry ingredients, using a knife or dough cutter. DO NOT add all the liquid. Mix until just combined.
- Turn the dough out onto a floured surface. Pat into a thick rectangle (about 2,5cm thick). Fold one side into the centre, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again and repeat the folding. Turn the dough horizontally one more time. Flatten into a rectangle of about 2cm thick.
- Cut the dough into 6cm circles. Re-roll the remaining dough and cut more circles.
- Arrange the scones into the prepared pan or baking tray and brush the tops with egg wash.
- Arrange the 30 g of cubed butter around the scones. Bake until golden brown, 20-22 minutes.
TO MAKE THE BROWNED BUTTER HONEY:
- Melt the butter in a small saucepan on low heat until lightly browned. Remove from the heat and mix in the honey, chopped thyme and a little of the Maldon salt.
- Serve scones with the browned butter honey and more chopped thyme.
