Amahewu Scones

Amahewu (fermented mielie pap) is added to this scone mixture in the same way as buttermilk is often used to add moisture to traditional scone mix.

Difficulty

Prep Time

10 minutes

Cooking Time

20 minutes

Serves

Yield: 14
Print Recipe

Ingredients

  • 360 g SPAR cake flour
  • 40 ml baking powder
  • 1 ml salt
  • 60 ml SPAR White sugar
  • 250 ml SPAR Mealie meal
  • 250 ml dried golden sultanas or fruit cake mix
  • 2 large SPAR eggs
  • 500 ml Banana, Pineapple or Creamy Vanilla Amahewu
  • 100 ml SPAR sunflower oil

Method

  1. Pre-heat oven to180ºC. Grease a deep-muffin pan.
  2. In a mixing bowl, combine the flour, baking powder, salt, sugar and mealie meel. Add the dried fruit of choice.
  3. In a separate bowl combine the egg, amahewu and oil. Pour onto the bowl of dry ingredients and gently combine.
  4. Spoon into the prepared muffin pan and bake for 20 minutes.
  5. Serve freshly baked.

Hints & Tips

Fill the pans generously with mixture so they resulting scones are deep and cut in half successfully.
RECOMMENDED ACCOMPANIMENTS: split and spread with SPAR butter and your favourite SPAR jam. A dollop of whipped cream would also be a treat.

*analysed using the banana option*
 
Typical Nutritional Information (ready-to-eat)
 		 Per 100g 
 		 Per Serving (100g) 
 
Energy (kJ) 1223 1223 
Total protein (g) 4.5 4.5 
Carbohydrate (g) 47.7 47.7 
Total fat (g) 8.1 8.1 
of which: Saturated fat (g) 1.9 1.9
     Trans fat (g)   0 0
     Mono-unsaturated fat (g) 1.64 1.64 
     Polyunsaturated fat (g) 4.65 4.65 
Cholesterol (mg) 28 28 
Dietary fibre (g) 2.1 2.1 
Total Sodium (mg) 25 25 

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