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Smoky baby marrows with garlicky cannellini beans on toast

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Smoky baby marrows with garlicky cannellini beans on toast

30 minutes

Beef fillet with café au lait sauce

Coffee recipes

Beef fillet with café au lait sauce

35 minutes

Abigail's famous mac 'n' cheese

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Abigail’s famous mac ‘n’ cheese

1 1⁄4 hours

Potato lefse

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Potato lefse

10 minutes

Banana bread-and-butter pudding with salted caramel sauce

Fruity dessert

Banana bread-and-butter pudding with salted caramel sauce

2 hours

Mushroom ketchup

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Mushroom ketchup

15 minutes

Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

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Cuttlefish-ink spaghetti with green olive sourdough sauce and Brussels sprouts

15 minutes

Chicken-and-mushrooms strudel

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Chicken-and-mushrooms strudel

30 minutes

Toasted penne with pork meatballs

Meatballs recipes

Toasted penne with pork meatballs

45 minutes

Honeyed pear pie

Fruity dessert

Honeyed pear pie

25 minutes

Mini pavlovas

Berry recipes

Mini pavlovas

1 hour, 20 minutes

Sweet-and-savoury scone cake

Afternoon tea

Sweet-and-savoury scone cake

15 - 20 minutes

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Sweet-and-savoury scone cake

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 - 20 minutes

Ingredients

560 g cake flour
2 T baking powder
1 t salt
250 g butter, softened plus 2 T
3 free-range eggs
¾ cup buttermilk, plus 2 T
40 g Cheddar cheese, finely grated
Strawberry jam, for serving
Woolworths UHT real dairy cream, for serving

Method

Preheat the oven to 200°C. Sift together the flour, baking powder and salt. Rub in the butter using your fingertips (do not let the butter become warm or you will end up with hard, flat scones), until the mixture resembles coarse breadcrumbs.
Beat together the eggs and buttermilk and add to the flour mixture. Using a butter knife, gently cut in the liquid to form a soft dough. Place the dough on a lightly floured surface and gently pat out to a thickness of 2 cm.
Cut out 1 large round using a fluted quiche tin. Place the scone on a greased baking tray and cover half with grated cheese. Chill for 10 minutes.
Bake for 15–20 minutes, or until puffed up and golden. Cut in half and spread the plain half with butter, jam and cream.

Cook's note: If a giant chocolate chip cookie can go viral, why not a giant scone? Why not indeed? Do us proud and make your scone cake half cheese and half jam and cream while you’re at it.

See the giant Easter cookie skillet recipe here.