Getting up at 4 am on a weekday means that:
- Pro: Less traffic on the road, so the 32 km ride to work is (usually) smooth sailing.
- Con: Breakfast is usually very much a ‘grab and go’ affair.
So one of the reasons I love weekends is that there’s actually enough time to make a proper breakfast (and the odd treat) at home. And, as an added bonus, you can even have a boozy beverage with it, if you are so inclined.
When I got the opportunity to try both of De Krans’s Moscato’s (red and white) I was quite excited. The Moscate White is easy-sipping, a lovely summer wine with tropical fruit flavours. The De Krans Premium Moscato Red is quite unique, as that Pinotage are added to the muscadel, so it is slightly drier and a little more complex.
When me and my mommy get together, we usually share a glass of two of Moscato, and De Krans is her preferred wine estate as well!
I fully support this take: De Krans Moscato Perlé – a refreshing alternative to a bubbly #PR. So why not have some lightly fizzy Moscato for breakfast? That will give me the excuse to enjoy some fresh, homemade scones as well!
As per my previous post KEG: Classic! Crunchies and Nederburg, I discovered my passion and joy for paging through truly classic South African recipe book, so naturally, I just had to try a recipe from the “Kook en Geniet” (KEG) again.
Scones (Wit Skons):
Makes 12 scones
Preheat the oven to 250 C
500 ml (2 cups) all-purpose flour
20 ml (4 teaspoons) baking powder
2.5 ml (1/2 teaspoon) salt
60 ml (4 tablespoons) ice-cold butter or margarine
190 – 200 ml (3/4 to 4/5 cup) milk
A tip before you measure the milk! Break the egg in the measuring cup first, and then top up with milk to the 200 ml mark. I didn’t do this, so my mixture wasn’t quite the right consistency. It was a bit too soft to handle, that is why I made a scone ring instead of individual scones made by a ring cutter. Also, leave a bit of the milk and egg mixture aside to use as egg wash before putting the scones in the oven. I made these mistakes so that you don’t have to!
Also, in addition to the traditional recipe, I added 1 large tablespoon of finely cut dried figs (to pick up on the berries in the moscato) as well as 1 large tablespoon of seeds (Woolies Breakfast Seed Mix) to add a bit of texture.
Okay, let’s continue!
- Prepare your baking tray with butter, margarine or non-stick spray. (I wanted to make 100% sure that my scone ring will not get stuck, especially because the batter was a little mushier that it was meant to be, so I lined the baking tray with foil and applied the non-stick spray. Rather safe than sorry!)
- In a large bowl, sift the dry ingredients
- Grate the butter or margarine and with your fingertips, rub the butter/margarine into the flour mixture until you get a breadcrumb consistency. Don’t overwork the mixture.
- Add the dried figs and seeds (optional)
- Add the milk and egg mixture (remember to keep some aside for egg washing)
- Use a metal knife to mix “cut” the mixture until combined. Again don’t “overwork” the mixture. This will help to keep the texture of the scones light and fluffy.
- Move the dough to a well-floured surface and lightly flatten with your hands to the thickness of about 2 cm.
- This is where I realised that my dough mixture is way too soft, so I just flattened it lightly transferred to the prepared baking sheet. I used my hands to make a round shape and cut the scone round into equal-sized wedges.
Oh yes, and added a sprinkling of breakfast seed mix (and as a result forgot to egg wash!)
Well, at least it looks pretty!
The ‘normal’ recipe continues as follows:
- Use a scone ring (or any round shape – like a water glass) to make scone rounds of about 5 cm (this sounds a little small to me!) in diameter.
- Place the scones on the prepared baking tray.
- Egg wash before placing in the pre-heated oven.
And I continue here:
- Bake in oven for about 10 to 12 minutes, until lightly browned on top.
I separated the wedges carefully and served the scones warm, with some fresh honey drizzled over it!
And some chilled De Krans Red Moscato of course! The Moscato worked well with the sweetness of the fruit and honey of the scones as that created a lovely contrast of fruit and sweet flavours.
Wine pairings are all about finding with works for you, so why don’t you experiment a bit? This pairing is quite versatile, it will work with the white Moscato as well – picking up the tropical and honey flavours. And you can even serve these scones with cheese and biltong to pair with the red Moscato? Try it!
This wine was #gifted