Ultramel, a popular South African brand of custard, can be a delightful addition to baked goods, providing them with a rich, creamy taste. Incorporating it into scones can give these classic treats a delicious twist. Here’s a recipe to make Ultramel Scones that are perfect for tea time or as a sweet snack.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup sugar
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup Ultramel custard (You may need a bit more for brushing on top)
- 1/4 cup milk (adjust based on dough consistency)
- 1 egg, beaten (for egg wash, optional)
- Extra sugar for sprinkling on top before baking
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. The mixture should still have some pea-sized pieces of butter.
- Make a well in the center of the flour mixture and pour in the Ultramel custard. Using a fork, stir until the mixture starts to come together. Gradually add milk as needed, just until the dough is soft but not sticky.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together. Roll the dough out to about 1-inch thickness. Use a round cutter to cut out scones. Re-roll any scraps and continue cutting until all the dough is used.
- Place the scones on the prepared baking sheet, leaving some space between them. If using, brush the tops of the scones with a beaten egg for a golden finish, or gently brush with some extra Ultramel custard for a sweet crust. Sprinkle a little sugar on top of each for extra crunch.
- Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and risen.
- Let the scones cool on a wire rack for a few minutes before serving. They are best enjoyed warm, with more Ultramel custard on the side or your favorite jam and cream.
