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.”
4 cups self-raising flour
2 eggs and ¼ cup milk
Cream and strawberry /
Rub butter into flour with fingertips until it looks like breadcrumbs.
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.