Breads
Maize Scones
Ingredients
- 150 g (1 1/4 cups) plain flour
- 100 g (3/4 cup) maize meal
- 2 tsp baking powder
- 50 g (1/4 cup) sugar
- 1/2 tsp salt
- 60 g (1/4 cup) butter, cold and cubed
- 150 ml (2/3 cup) milk
Method
- Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
- In a mixing bowl, combine the flour, maize meal, baking powder, sugar and salt.
- Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually stir in the milk to form a soft dough, taking care not to overmix.
- Turn the dough out onto a lightly floured surface and gently pat or roll to about 2 cm (3/4 inch) thickness.
- Cut into rounds using a cutter or glass, and place on the prepared baking tray.
- Bake for 15-18 minutes, until golden brown and cooked through.
- Cool slightly on a wire rack before serving warm.
Introduction: These slightly dense, subtly sweet scones combine maize meal with wheat flour, reflecting Zambia’s dual reliance on maize as a staple crop and wheat flour as an adopted baking ingredient.
Cultural Background: These slightly dense, subtly sweet scones combine maize meal with wheat flour, reflecting Zambia’s dual reliance on maize as a staple crop and wheat flour as an adopted baking ingredient. They’re a popular tea-time treat found at bakeries and home kitchens alike.
Tips: Handle the dough gently and minimally — overworking it results in tough scones. Cold butter is key to a light, slightly crumbly texture. Serve warm with butter for the best flavour and texture.
Variations: Add a handful of raisins or sultanas for a sweeter version. Serve with jam and cream for a more indulgent tea-time treat. Add a pinch of ground cinnamon to the dry ingredients for warmth. Vegetarian as written; a vegan version can use plant-based butter and milk with minimal adjustment.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Warm in an oven at 160°C (325°F) for 5 minutes to refresh.
Nutrition: Per serving (approx., 1 scone): 190 kcal, 4 g protein, 28 g carbohydrates, 7 g fat, 1 g fibre.
FAQs:
Q: Why are my scones tough?
A: This usually happens from overmixing or overworking the dough — handle it as gently and minimally as possible.
Q: Can I use a different type of milk?
A: Yes, a plant milk substitute works well if a dairy-free version is preferred.
Q: What’s the best way to serve these scones?
A: Warm, with butter or jam, alongside a cup of tea.
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