Makes 6 scones
3 cups self-rising flour
Pinch salt
125 ml cream
125 ml soda water
1/2 cup guacamole
1/2 cup feta, crumbled
½ cup fresh parsley, chopped
Black pepper
Preheat oven to 220 oC. Mix lightly with a knife the flour, salt, cream, soda water, guacamole, feta, pepper and parsley together.
Spoon mixture into a 6 giant muffin pan (or into cupcake wrappers.) Bake for about 17 minutes, or until a test skewer comes out clean.
Serve with butter.
Recipe and photo: Alma Pretorius
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