breyani

The bold and the breyani….Coming up on Mela!

Parda Veg Breyani baked in AMC Gourmet Cookware by Yudhika Sujanani

Parda Veg Breyani baked in AMC Gourmet Cookware by Yudhika Sujanani

The breyani police will be out in full force on Diwali.  The breyani police could be anyone…difficult kids to your dragon in-laws or especially a battle-axe mother in law…for some homes there will be a vegetarian breyani but I am sure that by now you know that I will be enjoying a non vegetarian feast!  My mother in law doesn’t visit or eat curry!  I am not sure if this is a good thing….perhaps it is just one of ‘those things’!

 

I do enjoy a spicy vegetarian breyani served almost ‘drowning’ in delicious yellow dhal!  A bit of grated carrot with finely sliced red onions and maybe 2 pickled chillies would make it a memorable meal.  Oh, and soji as dessert – what could be more traditional or delicious!  For the soji recipe, click here… https://yudhikayumyum.com/2013/10/30/soji-i-remember-i-remember/

 

If you are looking for a festive lamb breyani, try out this recipe from my show, Feast of Eid on Saffron/Home Channel last year, https://yudhikayumyum.com/2013/07/26/ready-set-spice-feast-of-eid/ and if you’re feeling a little nervous, take a look at the video clip before getting started here, https://www.youtube.com/watch?v=PXuhIfzGiR0…leave a comment….It would be great to hear from you!

Yudhika on the Mela set preparing the parda veg breyani

Yudhika on the Mela set preparing the parda veg breyani

 

Back to the veggie breyani….this week on Mela, I will be featuring a Parda Veg Breyani…this breyani is also called ‘Dum Breyani’ which means its cooked in a pot sealed with dough so that all the flavours are ‘trapped’.  I always post Mela recipes on Sunday, but since SABC 2 are running a week behind schedule, I wouldn’t want to miss the opportunity to share this amazing recipe with you right now!

 

It makes a change from the stove top breyani….for this recipe….get your AMC pot and mojo on!  Haul out an AMC gourmet roaster….it goes from hob to oven to table…really, who needs extra washing up on Diwali!  If you are hankering after an AMC gourmet pan, click here to enter the competition on my blog, https://yudhikayumyum.com/competition/amc-giveaway/.  AMC cookware are also giving away one of their awesome pans on Mela’s twitter page so do take a look!

 

Potatoes make a breyani so get down to your local veg store and ask for ‘Up to Date’ potatoes….no kidding ….it’s really called Up to Date!  These potatoes are often the most expensive and are almost a floury variety that soak up the delicious flavours.  Soft mushy potatoes are a must!  Waxy potatoes won’t do for this recipe or any breyani recipe!

 

 

The Feast...a bold and breyani special by Yudhika

The Feast…a bold and breyani special by Yudhika

Vegetable Breyani

 

Serves 4

 

Ingredients

4 medium potatoes, sliced into rounds and par cooked

3 carrots, sliced

250g green beans

250ml frozen peas

1 x 400g tin chickpeas, drained

45ml sunflower oil

1 cinnamon stick

1 bay leaf

5ml cumin seeds

1 onion, finely chopped

7,5ml salt

15ml crushed ginger and garlic

15ml red chilli powder

10ml ground coriander

5ml ground cumin

5ml garam masala

2ml turmeric

60ml fresh cream

4 level cups par cooked basmati rice

250ml cooked brown lentils

30ml butter

Egg yellow food colouring , to tint rice

125ml crispy fried brown onion

250ml boiling water

Coriander and curry leaves, to garnish

 

For the dough:

200g cake flour

50g butter

5ml sugar

75ml cold water

 

Here’s how:

Heat the sunflower oil in a AMC gourmet pot (with metal handles), add the cinnamon stick and bay leaf. Fry until the spices turn a shade darker, then add the cumin seeds. Once the seeds begin to splutter, stir the chopped onion into the oil and add salt.

Saute until the onion is light golden brown then add the ginger and garlic.

Add the red chilli powder and stir for a few seconds. Add the veggies, the remaining spices, and fresh cream. Stir well to coat the veggies in the creamy spice marinade.

Layer half the brown lentils over the veggies, top with the par cooked rice, then scatter the remaining lentils on top of the rice. Slice the butter into little blocks and place them on top of the rice.

Sprinkle the brown onion slices over the rice and the drizzle in the food colouring.

Pour the water over the rice and set aside.

 

Rub the butter into the flour until the mixture resembles crumbs. Add the sugar and water. Use a mixer with a dough hook attachment and work the dough until smooth – I used the KitchenAid Mixer for this!

Roll the dough into a round large enough to cover the pot. Dab the edges of the round with water. Place the round over the pot and press the moistened edges firmly over the sides.

Brush the dough with milk. Place the breyani in a preheated oven at 180°C and bake for 45 -60 minutes. The pastry should be golden brown and should sound hollow when tapped.

Use a bread knife and cut through the dough to let out the steam – the steam can leave you with a nasty burn so take care when you are removing the dough.

Gently toss the breyani and garnish with fresh coriander and curry leaves.

 

Hitting the Jack Pot….

Yudhika Sujanani photographed by Ben Skinner, Make Up by Arwen Swan, Dress by Arwen Garmentry

Yudhika Sujanani photographed by Ben Skinner, Make Up by Arwen Swan, Dress by Arwen Garmentry

Yasantha Naidoo from the Sunday Times asked if I would write a column about a childhood memory….it’s no secret, I have not lived a charmed life…well not always anyway. Memories of those years came flooding back. It was a tough article to write but it was necessary. This is not by any means a name and shame blog…it’s about me, my hurt, my experiences and how all of this has shaped me. While discussing this column over the phone (she is based in Durban, you see), I shared this story with her and now, I will share it with you….

The Summer of 1986…Cindi Lauper’s ‘True Colours’ was blasting on the radio, and even when it wasn’t the song stuck in my head like an ear worm. I arrived home from school to find our possessions tossed carelessly on the driveway. The rent had not been paid again. Armed with black rubbish bags and cardboard boxes, we began to pack up our possessions. Neighbours and family arrived, not to help but to stare at our misfortune which was placed under the community microscope.

The Driveway....the spot where my family broke forever - Yudhika 9 years old

The Driveway….the spot where my family broke forever – Yudhika 9 years old

As the sun began to fade, the dread set in, the beady eyed scavengers appeared, looking greedily for the spoils of eviction. We spent the night at my aunt’s house and returned the next day to find people ‘shopping’ though our possessions. Cutlery, crockery, appliances, and even clothing. But there was something that was taken from my mom that tormented me for years….Her Breyani Pot! She bought it at a party and got a tongue lashing for doing so. After a lengthy period of scrimping and saving to pay for the pot, it arrived one day in a box so large that it was surely going to start-up another wave of grumbling and tirades. My dad insisted that the pot would be used to prepare a celebratory meal at this funeral.

The Breyani pot found a new home – it was hijacked by an aunt and it stood proudly in her kitchen. It was never spoken off and became the invisible cookware unit. Whenever her friends commented on it, I would feel my blood pressure rising. The pot stood on her counter. It mocked and taunted me to say something and every time I saw it, memories of the day we lost our home and my family broke flooded back. In those days, you were allowed to cry if you were bleeding. You were allowed to cry if your parents were around to protect you….I was without both so I cried on the inside. I cried silently for my mom, my family, my home and the protection that a united family had to offer. The aunt would also dish out a few ‘klaps’ (she didn’t do it with my other cousins, it was just me and sometimes my brother) and it made me feel ashamed of having a broken home. For the record, the aunt’s Breyani never tasted good and it probably never will! For my really fabulous lamb breyani recipe, click here: https://yudhikayumyum.com/2013/07/26/ready-set-spice-feast-of-eid/

Everyone in our community knew about the eviction, it was not the first time it happened. My brother and I were the black sheep of the family. We were often ridiculed and mocked – family members were the harshest and I often wondered why. It made no sense to me then and it still doesn’t. I don’t regret it, not in the least – it was the constant driver in my life and pushed me to achieve the goals I had set.

I got married in 1999 (round number one) and expected my aunt to arrive with the pot. She arrived with a set of cheapies she purchased at Hyperama for R300. It finally hit home, the pot would never be returned and it would never be returned. It was no longer our family heirloom…it would be a part of someone else’s legacy and not mine. My mom’s most extravagant purchase, the highlight of her shopping career was lost forever. It symbolized so much – my mom, her journey in life, the hand she was dealt and the struggle she faced.

My AMC Breyani Pot - bigger and better

My AMC Breyani Pot – bigger and better

After years of mourning my emotional losses and material ones, I hit the ‘jackpot’ (no pun intended) in 2011 when I was appointed the AMC brand ambassador. I work with a great team or should I call it a family? Chris Koekemoer (the boss), Kaye Cox and Nariman Arnold (my other bosses) have been a delight to work with. I was gifted with every cookware unit I could wish for – big, small, short, tall, electric and even custom ones made especially for me. It’s really remarkable, that a beautiful team working together at a company in Cape Town, have healed my childhood aches by sharing more love and good cheer than I could have wished for.

Win this AMC Paella Pot by posting a comment and sharing your thoughts on this blog!

Win this AMC Paella Pot by posting a comment and sharing your thoughts on this blog!

I would love to share my AMC love with you. One lucky reader will win this AMC paella pan worth over R3000. You too could win the AMC jackpot like I did….post a comment on this blog and give me some feedback. Maybe it will make a difference to you or someone you know….maybe it will give someone a little hope to keep fighting the fight. Most importantly, let’s talk about it, let’s talk about you!!!!

My mom and I still chat about it but no longer with a heavy heart. Sometimes we laugh, sometimes we cry but we will never forget the 14th February 1986. I grew up a fighter, promising myself that I would make it and I did just that!

I will continue on my cooking adventures with this motto tattooed on my heart, AMC – ‘Cookware for Life’. Thanks to the AMC team for taking away my childhood heartache!

*Competition closes: 15 December 2013
South African entries only. Please supply your email address to ensure that the winner can be notified. If the prize is not claimed within 14 days, a new winner will be drawn.

Ready…Set…Spice – Feast of Eid

Parda Saffron Lamb Breyani

Parda Saffron Lamb Breyani

The second season of Sugar ‘n Spice kicks off tomorrow. This time its a little different with the recipes themed around Eid. ‘Time Travel’ is the best description for the weeks leading up to the shoot…at first, I was a little overwhelmed….wouldn’t you be? The Muslim ladies in our neighbourhood were more than good cooks…they were outstanding! A trip down memory lane was just the right place to start…and for me…all good things start in my hometown…a little town, just south of Durban called Isipingo!

Eid was a huge celebration – it did not matter if you were Muslim or not because our neighbours were just simply happy to share…it was not about religion…it was about sharing your traditions with the community.

Aunty Meymoona and Shayda would pop around and teach my very stressed mother how to make samoosa pur or a layered breyani. These ladies were not just good cooks…they were incredibly confident too and happy to share their knowledge!

Back to Sugar ‘n Spice…I was absolutely delighted to part of this project and once again, it’s the team that makes the show come alive. The Ochre production crew took over my home for two days and behind the scenes we were powered by Coca Cola (how do I love my Coke Light???), AMC cookware – (Chris Koekemoer, Nariman Parker and the lovely Kaye Cox) who put the fire into Sugar ‘n Spice and Chantelle I’Ons from Kenwood SA who kept the ‘wheels’ in my kitchen turning! Log onto the competitions link and find out how you can enter to win a cookware from AMC (a must have in my world) and also a Kenwood Kmix!

Here are the playout times for the Sugar ‘n Spice on DSTV’s Channel 195!

Saturday 27th July –Eps 1 & 2 at 3pm….repeat at 8pm

Sunday 28th – Eps 3, 4 and 5 at 1pm …Eps 6 & 7 at 2pm – music break in between…repeats at 6pm and 6.30pm

Daily from Monday 29th at 7.30 pm…2 eps back to back…repeats daily at 8am, 12pm and 4pm.

In episode one, I prepare a Parda Lamb Breyani….Parda means a ‘veil’! I did a food tour around Mumbai a few years ago and this is when I first got a tantalising taste of this style of Breyani. A breyani pot arrived at the table with a knife…the waiter then ‘saws’ through the crispy ‘lid’ to release the aromatic steam! It was certainly quite theatrical and I quite enjoy that from time to time.

This breyani is highly aromatic and the secret is the steam that is trapped in my trusted AMC gourmet unit. The ‘parda’ or ‘veil’ is made from a simple dough and it works wonders…in short, it’s a show stopper….

AMC gourmet unit...sealed with parda dough

AMC gourmet unit…sealed with parda dough


Here is the recipe:

Parda Saffron Lamb Breyani

Serves 10 – 12 people

Ingredients

2,5kg lamb knuckles
8 medium-sized Up to Date potatoes
2 onions, finely sliced
Spar sunflower oil, for frying
100ml sunflower oil
2 large cinnamon stick
4 bay leaves
6 cardamom pods
10ml cumin seeds
2 large onion, finely chopped
15ml coarse salt
30ml crushed garlic
30ml crushed ginger
45ml red chilli powder
20ml ground coriander
10ml ground cumin
15ml garam masala
5ml turmeric
400g chopped tomatoes
250ml fresh cream
3 x 400g Spar tinned lentils, drained
2500ml par cooked basmati rice
125ml extra virgin olive oil
Strands of saffron
500ml boiling water
Few drops of egg yellow food colouring
Fresh coriander and curry leaves, to garnish

For the ‘Parda’ dough:

400g cake flour
100g butter
5ml sugar
150ml cold water
1 egg, lightly beaten

Here’s how:
Peel the potatoes and slice them into thick rounds.
Heat the sunflower oil in a pan and fry the potatoes until tender.
Remove from the oil and leave to drain.
Gently dab the excess oil with absorbent paper towel.
Fry the onion slices until light golden brown.
Remove the onion from the oil and leave in a colander to drain.
Spread the onion slices over absorbent paper towel.

Heat 100ml sunflower oil in a large 30cm AMC gourmet unit (with metal handles).
Fry the cinnamon stick and bay leaves until fragrant.
Add the cardamom pods and cumin seeds.
When the cumin seeds start to sizzle, add the onion and salt.
Saute until the onion is light golden brown.
Add crushed garlic and ginger.
Stir for a few seconds and then add the red chilli powder.
Stir well and add the lamb knuckles.
Mix the knuckles in the chilli paste and continue stirring until the meat begins to stick.
Lower the heat and scrape the bottom of the pot with a wooden spoon.
Add the ground coriander, cumin, garam masala and turmeric.
When the spices on the bottom of the pot start to brown, add the tomatoes and pour in boiling water to cover the knuckles.
Simmer the knuckles on a low heat, adding more water if necessary.
When the knuckles are 90 % cooked and the sauce has reduced, layer the fried potatoes over the lamb.
Pour the fresh cream over and then layer half the lentils over the potatoes.
Layer the cooked basmati rice over the lentils and scatter the remaining lentils on top.
Drizzle olive oil over the rice.
Heat the saffron strands in the microwave for 30 seconds.
Leave to cool lightly and then lightly crush the strands with your fingertips.
Pour the boiling water over the crushed saffron strands and leave to infuse.
Pour the saffron infusion over the pot and pour a few drops of egg yellow food colouring over the rice.
Sprinkle the fried onion slices over the rice and drizzle with extra virgin olive oil to prevent the rice from becoming sticky.
Make the parda dough by rubbing the butter into cake flour. Add the sugar and pour in the water.
Use the Kenwood dough hook attachment to work it into soft dough.
Roll the dough into a large round.
Make a thick paste with flour and cold water. This should resemble thick glue.
Spoon the paste over the edges of the round and use the back of a teaspoon to spread it evenly.
Drape the round over the pot, then press and pleat the dough to stick it down firmly under the lip of the gourmet unit.
Brush the dough with beaten egg.
Place the breyani in a preheated oven at 180 degrees Celsius for 45 – 60 minutes or until the pastry cover is golden brown and sounds hollow when tapped.
Use a sharp knife to cut through the crispy dough to let out the steam.
Gently toss the breyani and garnish with fresh coriander.

Yudhika’s tips:
Always use cold rice when making breyani as this prevents the rice from getting sticky.
The rice should be par boiled and seasoned for this recipe.
The potatoes can be par-cooked by boiling.
Chicken pieces can be used instead of lamb in this recipe.
I prefer using fresh cream but low-fat yoghurt can be used instead.
Adjust the red chilli powder if you would like to make this dish milder or hotter

A note about Spar branded tinned lentils – I have tried various brands and this one works for me…the lentils are not too small and mushy which I have found with some other brands….its also been a stone free experience for me so far! Please use the brands, you are most comfortable with!

The Day Enrique Came To Town

Some of the delicious dishes at the Superspar

Some of the delicious dishes at Broadacres Superspar

I have been a guest chef at the Hobart and Broadacres Superspar for the last few months.  Both these stores have kept me on my toes – in fact, it’s actually the customers who keep me busy.  The demand for home cooked convenience meals has been growing.  During the Winter months there is a spike in the demand for comfort food. Soups, Hot Pots and Casseroles and yes, you guessed it….CURRIES!

 

The Curry Me Home Display at Broadacres Superspar

Chicken with baby spinach, Brinjal in Coconut Sauce (Mrs Tarr’s favourite), Coconut and curry leaf lamb and Mediterranean chicken casserole are just some of the dishes I have been preparing at the hot counter.  The customers have been enthusiastic and adventurous about the new meals and often talk about how much easier it is to pick up a meal rather than cook.  A lady popped in last week to pick up Pumpkin Pie (this is a speciality at both Broadacres and Hobart) that she was taking to Cape Town.

Loving the Spar’s Freshline baby spinach – All washed and ready to go!

My cooking stint last week coincided with the Spar International visit.  There were around 300 delegates from all over the world that visited the Broadacres Superspar.  I was gob smacked – I had absolutely no idea that there were Spar stores in so many different countries.  We watched as they wandered around the store staring at name badges…there were visitors from Netherlands, Italy, Germany, Ireland and Austria – the list does go on.

The chicken breyani was simmering gently in my largest AMC electric pot.  If I could compare this pot to a 4 x 4, I would say that its not like having an ordinary one – Its like having a top of the range Porsche Cayenne!  This 40cm Magnum AMC pot always saves the day!  In the pot world it says “I have arrived!”  The chicken with baby spinach was cooked in time and the delicious spicy aromas wafted throughout the store.  The one thing that always stands out about these two Superspars is that it attracts the ‘gourmet customers’.  Broadacres Spar is an institution – just when boerewors got boring, they came up with the red wine, chilli and garlic wors.  That earned the Spar a big gold Yudhika star!  It is by far the best ‘blow your socks off’ boerie I have ever tasted.  Since the breyani was a new dish we handed out little tasters garnished with crispy onions and coriander.

The pot of all pots – My AMC Magnum

The last bus pulled in outside the Spar.  There were a few quiet whispers and a few ladies remarked that the Spanish visitors had arrived.  A lady at the counter said, ‘Off all the days!  Off all the days, today is the day I am shopping in my gym clothes!’

Can you imagine a bus load of handsome, well dressed men who look like Enrique Iglesias??? One or two Enrique lookalikes would be challenging but a bus load of them was just more that most girls could handle!  They toured the store turning heads everywhere they went.  Boy, I wish I had made a “Pull Out All The Stops Paella’ that day.  I handed out Chicken Breyani tasters instead.  I don’t know if they could sing – but that was the last of my worries!

My advice to the single ladies out there is, “Maybe you should book your next holiday to Spain and check out the ‘historical sites’ and soak up some Spanish culture.”

Enough about the Spaniards – the Breyani never made it to the hot counter.  We sold out in half an hour with the Broadacres customers ordering mainly large portions.

 

 

Mother’s Day Blues

Raspberry sponge cake with meringue frosting

One day that has always troubled me is Mother’s Day (and maybe Father’s Day too).  The advertisements start coming out weeks before, to create feelings of guilt and obligation.  I don’t see articles full of constructive family bonding activities – it is rather about buying gifts, flowers or going out to lunch.

Well, I have decided to boycott the commercialism that surrounds Mother’s Day.  Flowers are always fabulous, but they are devilishly expensive and half the price at any other time.  Gifts – I would prefer to skip the fragrant soap and get a better birthday present rather.  And as for going out on Mother’s Day – you have to be joking!  Overcrowded restaurants, bad tempered and slow service, and disappointing quality food turned out by kitchens that are battling to cope with the volumes.  I don’t want another meal served at 3pm while sitting around being aggravated by kids who constantly zoom by me in their scooters!  I detest those scooters and parents who take their kids out with scooters to restaurants are a menace!  What are they thinking???

Take your mother out for a meal, of course you should.  But just don’t do it on Mother’s Day!  Make your own Mother’s Day a week earlier or later, or you could try my favourite – dining out on a Monday!  It chases away the Monday blues and gets the week off to a good start.

Ok, so now that we have agreed not to go out on Mother’s Day, what shall we do?  Mother’s Day is not about commercialism but it has become a day when families get together.  So, get a few bottles of mom’s favourite wine or champagne and get into the kitchen to cook something fabulous – in fact, go the whole hog and prepare a family feast – starters, mains and desserts.  Obviously, this is a good time to choose your mother’s favourite meal and not your own.

On Sunday, my family will be celebrating a family day and I will be preparing this quick and easy Chicken Breyani.  This is the cheats version so you can get in and out of the kitchen and really spend quality time with your family.  Chicken layered with basmati rice, lentils, aromatic spices and a few good glugs of cream – it is delicious.  The saffron infusion creates a perfumed aroma that wafts through our home.  Here is the video:

Spending too much time in the kitchen defeats the purpose of a get together on Mother’s Day.  End the meal with a Raspberry Meringue Cake.  This light, airy sponge is smothered in a meringue frosting and baked for a few minutes – it looks like a gooey marshmallow cake!

Raspberry Meringue Cake

Ingredients:

6 eggs

225ml castor sugar

5ml vanilla essence

375ml cake flour

15ml cornflour

15ml baking powder

Pinch of salt

90ml cold water

185ml sunflower oil

Raspberry jam, to sandwich cakes

Fresh raspberries to serve

Here’s how

Preheat oven to 180 degree celsius.  Grease and line three 20cm (8 inch) cake tins.  Sift the flour, salt, baking powder and cornflour twice.

Place the eggs in a large mixing bowl and beat using a hand held egg beater.  Gradually add in the castor sugar and continue beating.  The mixture must be light and should leave a trail on the surface that is visible for three seconds.

Add vanilla essence and fold in half the sifted dry ingredients into the egg mixture.  Add the cold water and then the remaining sifted flour.

Lastly fold in the sunflower oil.  Ensure that you have folded in the ingredients properly especially the batter at the bottom of the bowl.

Divide between the three cake tins and bake in a preheated oven for 12 – 15 minutes until the cake slightly shrinks away from the tin.

Let the cakes stand for a minute or two before turning them out onto a wire rack.  Leave to cool completely.

To assemble the cake:

Spread the raspberry jam over two of the sponges and sandwich the cakes together.

To make the meringue frosting:

Whisk 4 egg whites until soft peaks form.  Add 185ml sugar a little at a time until the meringue is stiff and holds its shape.  and sieve icing sugar over.  Place the cake on a baking tray and frost the cake with the meringue mixture.  Bake at 200 degrees celsius until the meringue is pale golden brown in colour.

Decorate with fresh raspberries.

Yudhika’s Tips

Use strawberry jam and fresh strawberries to garnish if raspberries are not available.

I usually serve this with whipped cream on the side or drizzled with woolies double thick cream.

Always make sure that your ingredients are thoroughly mixed before pouring the batter into the cake tins.  The oil tends to sink to the bottom so make sure you lift the batter from the bottom of the bowl to ensure it is well combined.

My personal choice for Mother’s Day – a pimped out scone!  I would always choose to kick off Mother’s Day with a delicious home baked scone with lashings of fresh cream and strawberry jam.  Here is my extra special recipe:

An absolute treat

Fresh Cream Scones

Ingredients

560g cake flour
30ml baking powder
30ml castor sugar
5ml salt
250g butter
3 eggs
200ml fresh cream

For the egg wash:
1 egg
10ml milk

To serve
Butter,
Strawberry Jam
Whipped Cream
Grated Cheese

Here’s how

Preheat oven to 200 degrees celsius.

Lightly beat the eggs and cream together.  Sift flour, salt and baking powder together in a large mixing bowl.

Cut the butter into little blocks and add to the sifted dry ingredients.  Lightly rub the butter into the flour using your fingertips.  When the mixture resembles crumbs, pour in the egg and cream mixture.

Gently mix the ingredients together and work into a soft dough.  Do not knead the dough.  The dough will be soft but not perfectly smooth.

Roll the dough into a ball.  Lightly flour the work surface and roll out the dough.  It should be about 2cm thick.

Dip the scone cutter into flour and cut out rounds or hearts.  Gather the off cuts and gently knead into a ball.  Repeat the process until all the dough has been used up.

Place the rounds on a greased baking tray.  Leave the tray in the refrigerator for 10 – 15 minutes.

Beat the egg and milk together and brush the top of the scones with this egg wash.

Bake for 10 – 12 minutes or until the scones are golden brown on the top and at the bottom.  Leave to cool on a wire rack.

Serve warm scones with butter, strawberry jam, cream or with grated cheese.

Yudhika’s Tips

Keeping the ingredients and dough as cold is possible is the secret to making good scones.

Buttermilk can be used instead of fresh cream.

Try not to let the egg wash drip onto the sides of the scones as it affects the shape when baking.

These scones can be frozen.  Remove scones from the oven before they begin to brown.  Leave to cool on a wire rack and then freeze.  Defrost the scones and then bake for 4 – 5 minutes in a hot oven until golden brown and heated through.