The Cook with Biltong Club: Cheese and biltong scones

So it’s been a while since I got creative with my favourite ingredient – biltong. What can I say, it’s been a hectic summer with amazing travel and work. I think my kitchen is feeling a little neglected. But don’t worry I’m back on track now and starting off with these lovely, simple cheese scones which I’ve added little bits of biltong to for a special touch. They taste amazingly delicious, simply cut in half, spread generously with butter and enjoy.

500ml flour

3 tsp baking powder

250g strong cheddar, grated

3 tsp sunflower oil

125ml milk

1 egg

2 handfuls wet biltong, finely chopped

Sift the flour and baking powder into a large bowl and mix the cheese and chopped biltong through the flour mixture.

Beat the egg and milk together in a separate bowl and add the sunflower oil. Pour this mixture into the flour and mix it until it starts sticking together and is not too dry.

Place the dough on a flat, floured board until it is about 5mm thick, then keep folding it over and flattening it again using the palm of your hand.

Cut out the scones using a round cutter. Place them on a baking tray and cook in the oven for 15 to 20 minutes until they’re browned