It’s tea-time in Africa. The dust of the day settles along with the heat, and the kettle has just boiled. Fresh baked aromas waft from the kitchen, adding to the dreamy nature of day moving to dusk. Light and atmosphere golden, Chef Enoch arrives with the final ingredient to a perfect afternoon: scones.
But since you cannot presently come to our scones, our scones shall come to you!
Feel free to unleash your inner chef with the below recipe from Chef Enoch, all the way from Nantwich Lodge, Zimbabwe. Living up to his mouth-watering cooking, his baking skills do not disappoint, and these scrumptious safari scones will transport you to a warm and dreamy safari afternoon.
Safari Scones Ingredients (makes 10):
- Self-Raising Flour – 250g
- Baking Powder – 6g
- Salt – Pinch
- Butter – 62g
- Milk – 125g
- Castor Sugar – 62g
- Heat oven to 180 degrees.
- Sieve salt and flour and mix in with the butter to make a crumbly consistency.
- Make a well in the dry mix and add in castor sugar and milk combined.
- Fold the dough 2 – 3 times (Avoid excessive handling).
- Roll out the dough on a floured surfaced, and cut 1 cm think circles with a scone cutter.
- Bake at 180 for 15 – 20 minutes.
- Quick and light handling is essential to produce a light and golden scone.
- Generously top with fresh cream and jam of your choice