Evening Tea Scones Recipe by Tumiso Foods
Cooking Instructions 1 hour 30 minutes 1 In a large mixing bowl, add the sifted flour, margarine, sugar, eggs, and milk. Start mixing on low speed, let it knead for 8 to 10 minutes until you get a soft, smooth dough that holds together nicely, not too sticky, not too crumbly! 2 Lightly dust your work surface with flour, then place the dough on it. Roll it out evenly to about 1/4 inch thickness. Use a cookie cutter in your desired shape to cut out the dough. 3 Give the tops a gentle brush with a little extra milk, this helps them turn golden. You can sprinkle a bit of granulated sugar if you like 4 Lightly dust your baking pan with corn flour. It’s not just to stop them from sticking but gives the scones a crunch on the bottom. 5 Place your pre-cut scones on the corn-flour-dusted pan. Give them a little breathing room (dont crowd them like i did).They need space to puff up and bake evenly. 6 Bake in a preheated oven at 175°C for 30 minutes, or until golden and smelling amazing. Take them out, let them cool for 5 minutes, then pack them into an airtight container or ziplock bag to keep them fresh and crumbly. 7 Serving Suggestion: Enjoy these crunchy cookies with a warm cup of steeped chai—perfect for a cosy teatime treat! 1 In a large mixing bowl, add the sifted flour, margarine, sugar, eggs, and milk. Start mixing on low speed, let it knead for 8 to 10 minutes until you get a soft, smooth dough that holds together nicely, not too sticky, not too crumbly! 1 In a large mixing bowl, add the sifted flour, margarine, sugar, eggs, and milk. Start mixing on low speed, let it knead for 8 to 10 minutes until you get a soft, smooth dough that holds together nicely, not too sticky, not too crumbly! 2 Lightly dust your work surface with flour, then place the dough on it. Roll it out evenly to about 1/4 inch thickness. Use a cookie cutter in your desired shape to cut out the dough. 2 Lightly dust your work surface with flour, then place the dough on it. Roll it out evenly to about 1/4 inch thickness. Use a cookie cutter in your desired shape to cut out the dough. 3 Give the tops a gentle brush with a little extra milk, this helps them turn golden. You can sprinkle a bit of granulated sugar if you like 3 Give the tops a gentle brush with a little extra milk, this helps them turn golden. You can sprinkle a bit of granulated sugar if you like 4 Lightly dust your baking pan with corn flour. It’s not just to stop them from sticking but gives the scones a crunch on the bottom. 4 Lightly dust your baking pan with corn flour. It’s not just to stop them from sticking but gives the scones a crunch on the bottom. 5 Place your pre-cut scones on the corn-flour-dusted pan. Give them a little breathing room (dont crowd them like i did).They need space to puff up and bake evenly. 5 Place your pre-cut scones on the corn-flour-dusted pan. Give them a little breathing room (dont crowd them like i did).They need space to puff up and bake evenly. 6 Bake in a preheated oven at 175°C for 30 minutes, or until golden and smelling amazing. Take them out, let them cool for 5 minutes, then pack them into an airtight container or ziplock bag to keep them fresh and crumbly. 6 Bake in a preheated oven at 175°C for 30 minutes, or until golden and smelling amazing. Take them out, let them cool for 5 minutes, then pack them into an airtight container or ziplock bag to keep them fresh and crumbly. 7 Serving Suggestion: Enjoy these crunchy cookies with a warm cup of steeped chai—perfect for a cosy teatime treat! 7 Serving Suggestion: Enjoy these crunchy cookies with a warm cup of steeped chai—perfect for a cosy teatime treat! 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