Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Scones

Brookdale's Whole Wheat Scones Recipe

Whole Wheat Scones / Brookdale Health Hydro (p)

Whole Wheat Scones / Brookdale Health Hydro (p)

Whole wheat scones served with avocado, pumpkin seed pesto and smoked salmon.

Whole Wheat Scones

Makes 12 small scones

Ingredients:

  • 250 g nutty wheat flour/brown bread flour
  • 250 g cake flour
  • 10 ml baking powder
  • 125 g butter
  • 125 ml brown sugar
  • 500 ml plain yoghurt or maas

Method:

  1. Mix together all dry ingredients. 
  2. Rub butter into dry ingredients to resemble fine bread crumbs. 
  3. Make a well in the middle of the mixture and fold in the yoghurt or maas so that it forms a soft dough.
  4. Lightly press out dough on a floured surface and use a scone cutter to cut out the shapes.
  5. Place on a greased baking tray and bake @ 200 degrees for 10 - 15 minutes.

Serving Suggestions:

Breakfast

Serve with sliced avo, low fat cottage cheese, Pumpkin Seed Pesto (see below) and smoked salmon.

Morning / Afternoon Snack  

Serve with low fat cottage cheese and honey.

Pumpkin Seed Pesto

Makes a small jar +- 300 ml

Ingredients:

  • 250 ml pumpkin seeds, lightly toasted
  • 3 - 4 cloves garlic ground organic salt and pepper extra virgin olive oil

Directions:

  • Place pumpkin seeds on a baking tray and toast at 180 degrees for 10 minutes or until you hear the seeds starting to pop. Allow to cool.
  • Blend together ingredients.
  • Add enough olive oil to form a paste.
  • Spoon the pesto into a sterilised jar, making sure olive oil covers the pesto to act as a seal. 
  • Refrigerate once opened and keep sealing with a little olive oil after you have used it.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Fresh Scones Recipe

Scones Photo : Jackie C ameron

Scones
Photo : Jackie Cameron

A week in the English countryside sipping wine in the most  distinguished luxury country houses is my kind of getaway. Father Time  has placed a gentle hand on England’s grand old castles, ancient ruins  and the many magnificent manors which stand as proudly as they did the  day they were built. All are set in shrub-filled gardens surrounded by  peaceful parklands dating back to as early as the 1600's.

And as I sit with a cup of tea and the creamiest of cream scones, I  reflect on the fact that English food is not thought of as fondly as,  let’s say, French and/or Italian cuisine. This seems crazy when you  consider everything the English have brought to the table.

Fresh Scones

Yields : 6

Ingredients :

500 ml Cake Flour

2 ml fine Salt

20 ml baking powder

25 ml White Sugar

50 ml Margarine

150 ml Milk

1 Egg

Extra

Milk – for glazing

Method :

1) Sieve all your dry ingredients

2) Rub in your chilled margarine with your fingertips

3) Whisk the milk and egg amounts together

4) Cut this into the dry ingredients.  Be careful not too add too much liquid – gauge this as you go.

5) Bring the dough together by extremely light kneading so to form a clear film

6) Roll the dough out on a floured counter top.  Cut the scones as you wish and glaze lightly with milk

7) Bake in a pre-heated oven at 200˚C for 10 minutes and then at 160˚C for 2 minutes

Serve with Berry Jam

Berry Jam

Ingredients :

1 kg Mixed Frozen Berries

1 kg White Sugar

Squeeze of Lemon Juice

Method :

1) Place all your berries into a heavy based pot and allow to come to the simmer

2) When you see liquid coming from the berries add the sugar.  Stir continuously until all sugar crystals have dissolved

3) Allow simmering until the correct consistency is reached.  Keep in mind this jam does firm up a lot when in the fridge

4) Just before bottling in sterilised bottles add a squeeze of lemon juice

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713