Recipe of the day: Chakalaka and sweetcorn cheese scones

2026-02-19 - 09:43

Experience a unique twist on a classic with our chakalaka and sweetcorn cheese scones. This recipe blends spicy South African chakalaka relish, sweetcorn kernels and gooey cheese for a savoury, flavourful baked treat. Perfect for breakfast, brunch or as a snack, these scones are easy to prepare and bursting with bold flavours and textures. ALSO READ: Recipe of the day: Marinated beans and chopped eggs under R100 Prep: 40 mins Cook: 15 mins Serves: 12 Ingredients : 500g cake flour 1 tbsp baking powder 80g butter 1 egg 1⁄2 cup maas 1⁄4 cup chakalaka with corn 60g cheddar cheese, grated Method Preheat the oven to 180 °C. Blend the flour, baking powder, and butter in a processor or rub together with your fingers until the mixture resembles breadcrumbs, then stir in the cheddar. Tip out onto your work surface, dusted with flour, and make a well in the centre. In a jug, whisk to gather the egg, maas and chakalaka. Pour this into the well and, using your fingers, slowly combine the flour and egg mixture until it forms a dough. Pat and shape to form a disk about 4cm thick, and using a glass or cookie cutter with a diameter of 5cm cut out your scones. Lay them on a lined baking sheet and bake for 15 minutes. Serve while still warm and spread with butter. Print Recipe of the day: Chakalaka and sweetcorn cheese scones Enjoy a fusion of comfort and spice in every bite, bringing a taste of South Africa to your table. Author: Thami Kwazi Ingredients 500g Golden Cloud Cake Flour 1 tbsp Baking Powder 80g Butter 1 Egg 1⁄2 cup Maas 1⁄4 cup KOO Chakalaka with Corn 60g Cheddar Cheese, grated Instructions Preheat the oven to 180 °C. Blend the flour, baking powder, and butter in a processor or rub together with your fingers until the mixture resembles breadcrumbs, then stir in the cheddar. Tip out onto your work surface, dusted with flour, and make a well in the centre. In a jug, whisk to gather the egg, maas, and chakalaka. Pour this into the well and, using your fingers, slowly combine the flour and egg mixture until it forms a dough Pat and shape to form a disk about 4 cm thick, and using a glass or cookie cutter with a diameter of 5cm cut out your scones. Lay them on a lined baking sheet and bake for 15 minutes. Serve while still warm and spread with butter.