Description
No kneading, no rolling out of dough, no cutting into circles – you bake them in a muffin tin! This is super easy and delicious.
Ingredients
Units
Scale
- 2 cups (500 ml) blending flour (regular cake flour will also be perfect)
- 4 tsp (20 ml) baking powder
- 1/2 tsp (2.5 ml) salt
- 1/4 cup (62.5 ml) oil
- 1 X-large egg
- 1 1/2 cup milk (I used 2% milk) so I only used milk, but if you prefer you can use a mixture of 1 cup milk and 1/2 cup water.
- 3/4 cup Safari (SA Brand) cake fruit mix, but you can use any dry cake mix. It should not be the sticky one with syrup! [Optional]
Instructions
- Heat oven to 180C / 350F.
- I prefer to use cupcake liners (less fuss and bother and no mess), but you can use a cake release and paint the inside of the muffin wells.
- Mix flour, baking powder, and salt together in a mixing bowl.
- Add the oil, egg, and milk (milk/water mixture) and mix through with a spoon or spatula until no lumps or dry patches are left.
- If you do decide to add the cake fruit mix, add it now and make sure to distribute it evenly throughout the batter. For good measure (I love cake mix) I sprinkled some extra over the top of each muffin.
- Spoon batter into 12 cupcake wells (divide evenly) and bake for 20-30 minutes (oven depending) until baked through and when you to the cake pin tester in the center of the muffin, it does come out clean.
- Check after 20 minutes. If you do not use the muffin liners, leave them in the pan to cool down slightly before you remove the scones.
- As I used lines, I took them out and left them on a cooling tray.
Notes
Original source: Resepte oud en nuut but modified to my liking
Prepared by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and The Recipe Hunter: Tried and Tested Recipes From Home Chefs
Nutrition
- Serving Size: 1
- Calories: 296
- Sugar: 23
- Sodium: 356
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 61
- Fiber: 1
- Protein: 6
- Cholesterol: 20
