An easy scone recipe with added crunchiness from the cereals. Serve with a fruit compote and camembert.
Makes: 20 scones
- 750 ml (3 c) self-raising flour
- 5 ml (1 t) salt
- 125 ml (1/2 c) each Kellogg’s Corn flakes and Kellogg’s Rice Krispies
- 60 ml (1/4 c) sugar
- 2 eggs
- 500 ml (2 c) buttermilk
- 60 ml (1/4 c) oil
- 200 g fruit eg strawberries or blackberries (can be frozen as well)
- 45 ML (3 t) sugar
- 1 vanilla pod or star anise of piece of cinnamon
- Whipped cream or crème fraiche or brie cheese for serving
Preheat the oven to 190°C. Grease a baking sheet.
Step 1: Sift together the flour and salt. Then add the cereals.
Step 2: Beat the eggs, milk and oil together. Add to the flour mixture and mix till well combined.
Step 3: Drop large spoonfuls of the dough onto the prepared baking sheet and bake for about 15—20 minutes until done and a testing skrewer comes out clean. Remove from the oven and let cool slightly on a wire rack. Serve with fruit compote.
Step 4: Meanwhile cook the fruit and sugar with spices in a saucepan until soft. Mash with a potato masher and let cool.
Step 5: Serve with the scones and cream or cheese.
Check out the recipe video below
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