Buttermilk scones

Koeksisters

• 250 GRAM SELF RISING FLOUR
• 1 CUP BUTTERMILK
• 25 GRAM BUTTER, cold and cubed
• 4 TBSP SUGAR
• 50 GRAM DRIED FRUIT, chopped

• 250 GRAM SELF-RISING FLOUR
• 25 GRAM BUTTER, soft
• 1 EGG
• 250 GRAM SUGAR
• 1/2 TSP GINGER POWDER
• 2 TBSP LEMON JUICE

Knead the flour with the butter until it is crumby; add the rest of the ingredients and knead well together. Roll the dough out and cut rounds with a glass. Bake the scones 10-12 minutes at 220 degrees Celsius.

Try also British scones or Scottish cheese scones.

Mix the sugar with one cup of water, the lemon juice and the ginger powder. Bring to the boil and simmer for 15 minutes until it becomes syrup. Allow the syrup to cool down. Mix the flour with the butter, the egg and approximately 1/2 cup of water and knead well. Roll out the dough and cut rectangulars of about 4X8 centimeters. Cut these in three strips and braid the strips together. Deep-fry the koeksisters until golden brown and roll them through the syrup.