South African Scones

What we know so far

The scone is British, and Southern Africa took it in with the tea: in South Africa it is the bake of church teas, school tuck shops, township bakeries and every kitchen with a tin of self-raising flour, split and buttered, or with jam and cream, or spread with Nutella by teenagers. The Southern African scone is taller, sweeter and richer than the English one, often made with buttermilk or amasi, sometimes with a spoon of custard powder. Zambia, Zimbabwe and Botswana bake the same scone for the same tea.

The draft was written from 2 published sources and holds 7 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting