Cape Grim Tallow Scones
Traditional baking at its best. Used in place of butter, Cape Grim Beef Tallow produces light, flaky scones with a beautifully crisp finish.
- 2 cups self-raising flour
- ½ teaspoon salt
- 60g Cape Grim Beef Tallow (cold, not melted)
- ¾ cup milk (plus extra for brushing)
- Jam of choice
- Whipped cream or butter (optional)
- 1 Preheat the oven to 200°C and line a baking tray.
- 2 Place the flour and salt into a bowl. Add the cold tallow and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- 3 Add the milk and gently mix until just combined. Bring the dough together into a soft ball, taking care not to overwork it.
- 4 Turn the dough onto a lightly floured surface and gently pat out to approximately 2-3cm thick. Cut into rounds using a floured cutter and place the scones close together on the prepared tray. Brush the tops lightly with milk and bake for 15 minutes, or until risen and golden.
- 1 Keeping the tallow cold is key to achieving a light, fluffy texture.
- 2 For a savoury version, add chopped herbs or grated cheese to the dough.
- 3 You can infuse the tallow with garlic or herbs while heating for added flavour.
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This recipe comes to you from the team at BBQ School. Cape Grim Beef have been a proud partner for two years and they offer a great range of events for every type of BBQ cooking.