The recipe is a basic scone recipe that I have shared before, but I will repeat it for convenience sake. Start with two cups (500 ml) of cake flour.
Add 4 teaspoons (20 ml) baking powder.
Add 1/2 teaspoon (2,5 ml) salt.
Adding sugar is optional and I only added it to the dough for the sweet batch. Add 2 tablespoons (25 ml) sugar.
Measure 100 ml cooking oil in a measuring jug. Break one egg into the oil. Fill the measuring jug up to the 1 cup (250 ml) mark with milk.
Do NOT mix.
Add the wet ingredients to the dry ones.
Prepare a glass bowl with non-stick spray.
Mix the ingredients with a knife. Do NOT over mix.
Lightly press into the bowl. Bake for 15-20 minutes in a preheated oven at 240°C. It is done when a test pin comes out clean.
To mix the savoury topping, melt 125 g butter. Add Bovril/Marmite, or something similar to taste. Mix well.
For the sweet topping, melt 125 g butter. Add 50 ml honey. Add 1 cup (250 ml) desiccated coconut. Mix well.
Pour the toppings over the scone cakes as soon as they come out of the oven. You may even want to poke some additional holes in the scones with your skewer to assist the toppings in penetrating into the scones.
You can sprinkle some grated cheese over the savoury scone cake, if you like and put it back in the warm oven only long enough to melt the cheese.
Alternatively, you can simply sprinkle some cheese onto the scone cake once it is dished up.
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