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Biltong Scones

Ingredients

  • 150 g biltong, sliced, plus extra for serving
  • 200 g Cheddar cheese, cut in pieces (2 cm)
  • 150 g butter, cold, diced, plus extra for serving
  • 500 g plain flour, plus extra for dusting
  • 4 tsp baking powder
  • 1 tsp fine sea salt
  • 250 g milk, plus extra for brushing

Preparation

  1. Preheat oven to 220°C and line a baking tray with baking paper.
  2. Place biltong in mixing bowl and chop Turbo/1 sec/2-3 times until roughly chopped. Transfer to a bowl and set aside.
  3. Place Cheddar in mixing bowl and roughly chop 3 sec/speed 7.
  4. Add butter, flour, baking powder and salt then mix 5 sec/speed 6.
  5. Add reserved biltong and milk then knead 30 sec/. Tip dough out onto a lightly-floured surface and bring together into a disc (approx. 2 cm thick, Ø 22 cm).
  6. Using spatula, cut disc into 12 wedges, reshaping dough as needed, then transfer to prepared tray. Brush surfaces with milk then bake for 15-18 minutes (220°C) until golden.
  7. Leave to cool on tray for 5 minutes then serve warm with butter and extra biltong or transfer to a wire rack to cool completely.
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