Cheesy Pancake Bakes

"Choc-Chip" Scones
Makes 12
Hands-on time: 20 minutes
Hands-off time: 20 minutes
INGREDIENTS
2½ cups (282g) self-raising flour
½ tsp salt
¼ cup (50g) granulated sugar
⅓ cup (75g) butter, cold and cubed
½ cup (125ml) milk
1 large egg
1 cup Kellogg’s®️ Coco Pops Fills
Serving suggestion:
Butter
Tea
METHOD
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Preheat the oven to 180°C and grease a 12-hole muffin tin with non-stick spray.
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In a medium-sized bowl, sieve the self-raising flour, salt and sugar. Use a whisk to mix the dry ingredients together until thoroughly combined.
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Add the butter and use your fingers to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
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In a separate bowl, whisk together the milk and eggs. Reserve 2 tablespoons of the milk mixture and add the rest to the dry ingredients. Use a wooden spoon to gently combine everything together, mixing only for 10 seconds as to not overmix.
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Add the Coco Pops Fills to the mixture and using your hands, mix to combine. *Chef’s Tip: Crush some of the Coco Pops slightly while mixing for a more chocolatey flavour!
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Transfer the dough to a heavily floured surface. Use your hands to gently pat and press the dough into a round circle, about 20cm in diameter.
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Dip a 4cm round cookie cutter in flour and use it to cut out 12 scones. *Chefs Tip: Use a wide rimmed glass if you don’t have a cookie cutter!
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Place the scone into the prepared muffin tin, pushing them down slightly and brush the tops with the reserved milk mixture.
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Bake the scone muffins for 20 minutes or until they are golden and puffed.
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Allow the scone muffins to rest in the tin for 1 minute before removing, using a knife to assist. Serve warm with butter and ENJOY! *Chef’s Tip: If not serving immediately, allow to cool and store in an airtight container for up to 3 days!
Planning to try this?
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