May 31, 2017

Scones and Jam Picture supplied by All Gold

Recipes by Joyce Jonathan from the book District Six Huis Kombuis by Tina Smith

“My mother did all the cooking, so I only knew of the lovely cakes she baked.

“The favourite was scones. We always had them for afternoon tea on a Sunday. Sometimes they had raisins in them.”


125g butter

4 cups self-raising flour

Pinch salt

2 eggs and ¼ cup milk

Cream and strawberry /

apricot jam


Rub butter into flour with fingertips until it looks like breadcrumbs.

Add salt.

Mix in beaten eggs and the milk to make a soft dough.

Pat and roll out dough to an inch thick.

Cut with a glass into rounds.

Bake in preheated oven at 180°C for 12-15 minutes.

Cut in half when cool and serve with cream and strawberry or apricot jam.

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