Today I’m doing some cooking with biltong, well baking really. I love a savoury scone and these ones are beautifully cheesy and mustardy. The recipe was shared with me by my friend Riana (thank you Riana) and it’s totally delicious. I upped the mustard quantity (her recipe was for half a teaspoon and I added two) as I like a bit more of a mustardy bite.
For the scones
1 cup white cake flour
Half a cup of milk
Half a cup of cream
1 cup grated cheddar cheese
1 tsp baking powder
2 tsps mustard powder
Dash of cayenne pepper
Pinch of salt
Preheat the oven to 190c
Sift all dry ingredients and stir in the milk and cream, it should be quite a moist batter.
Spoon generous amounts of batter into muffin tin, about 3/4 of the way up the tin. Bake for approx 15 – 20 minutes. Test with a skewer, if it comes out clean the scones are ready.
For the biltong butter
60ml unsalted butter at room temperature
30g chopped biltong
While the scones are baking, make the biltong butter. Add the butter and biltong to a blender and blend until the two have mixed well together and the biltong is shredded.
When the scones are ready leave them to cool for about 10 minutes, then slice open when they’re still warm and spread thickly with the biltong butter. The butter melts into the warm scones and you’re left with a delicious topping of shredded biltong. Irresistible!
