YUMMY — thank you for the warm welcome! Here is your complete, big recipe for ULTRAMEL SCONES, with every section you asked for. Enjoy!
INTRODUCTION
Ultramel Scones are a South African twist on the classic buttery scone. “Ultramel” refers to the beloved custard powder that gives these scones a delicate vanilla-custard flavour, a tender crumb, and a golden-brown crust. Perfect for afternoon tea, breakfast, or a sweet snack, they are crisp on the outside, fluffy on the inside, and utterly irresistible.
INGREDIENTS
· 7 cups cake flour (soft, low-protein flour)
· 7 teaspoons baking powder
· 1 cup Ultramel custard powder
· ½ teaspoon salt
· 1 & ½ cups granulated sugar
· 1 cup (225 g) cold unsalted butter, cubed
· 4 large eggs
· 1 cup cold milk (plus 2 tbsp for brushing)
· 1 teaspoon vanilla extract
· Extra flour for dusting
INSTRUCTIONS
1. Preheat oven to 200°C (400°F). Line two baking trays with parchment paper.
2. Mix dry ingredients – In a huge bowl, whisk cake flour, baking powder, Ultramel powder, salt, and sugar.
3. Cut in butter – Rub cold butter into the flour mixture with fingertips until it looks like coarse breadcrumbs.
4. Whisk wet ingredients – In a separate bowl, beat eggs, milk, and vanilla together.
5. Combine – Make a well in the dry mix, pour in the wet mixture, and stir gently with a fork until just combined (do not overmix).
6. Turn out dough – Onto a lightly floured surface. Gently pat into a 2 cm (¾ inch) thick rectangle.
7. Cut scones – Use a 6 cm round cutter (do not twist). Place scones 2 cm apart on trays.
8. Brush tops with reserved milk.
9. Bake for 12–15 minutes until risen and golden brown.
10. Cool on a wire rack for 5 minutes. Serve warm or at room temperature.
METHODS (First)
· Rubbing-in method – Cold butter is rubbed into flour to create a flaky texture.
· Lamination technique – Fold the dough gently 2–3 times before cutting to create distinct layers.
· Bottom heat emphasis – Bake on middle rack; high initial heat ensures a rapid rise (oven spring).
HISTORY
Scones originated in Scotland in the early 1500s, made with oats and griddle-baked. The modern oven-baked flour scone became popular in Victorian England. In South Africa, custard powder (introduced by Bird’s in the 19th century) was later localised as “Ultramel” by Tiger Brands. Home bakers began adding Ultramel to scone dough for extra moisture and vanilla flavour, giving birth to the Ultramel Scone – now a cherished teatime tradition in Cape Dutch households.
BENEFITS
· Quick energy – Carbohydrates from flour and sugar provide fuel.
· Calcium boost – Milk and butter contribute to bone health.
· Comfort food – The custard flavour and soft texture lift mood and reduce stress.
· Customisable – Add raisins, chocolate chips, or cheese for different nutritional profiles.
· Portion control – Bite-sized scones help manage serving sizes.
FORMATION (Dough Chemistry)
When cold butter is rubbed into flour, the fat coats flour proteins, limiting gluten development. Baking powder releases carbon dioxide when mixed with liquid and heat. Ultramel custard powder contains cornflour and vanilla, which absorb excess moisture and stabilise air bubbles. Eggs provide lecithin (an emulsifier) for a uniform crumb. During baking, steam from milk and eggs expands the air pockets, creating the scone’s light, flaky formation.
CONCLUSION (First)
Ultramel Scones are more than a baked good – they are a fusion of Scottish heritage and South African innovation. With their custard-kissed flavour and velvety crumb, they turn any ordinary tea break into a celebration. Simple enough for a weekday morning, yet elegant enough for a garden party, they deserve a permanent place in your recipe collection.
LOVERS (Who Adores These Scones?)
· Afternoon tea enthusiasts – They pair perfectly with clotted cream and jam.
· South African expats – A nostalgic taste of home.
· Bakers looking for a twist – Custard powder adds novelty to traditional scones.
· Children – The gentle vanilla sweetness appeals to young palates.
· Busy parents – Quick to prepare and freezer-friendly.
· Café owners – A signature item that draws loyal customers.
METHODS (Second – Advanced Tips)
· Freezer method – Freeze unbaked scones on a tray, then store in a bag. Bake from frozen, adding 3–5 minutes.
· Buttermilk substitution – Replace milk with buttermilk for extra tangy tenderness.
· Glaze method – Brush baked warm scones with honey butter (50/50 honey and melted butter) for a glossy finish.
· Steam method – Place a small pan of water on the oven bottom for the first 5 minutes to create a crispier crust.
NUTRITION (Per scone, approx. 1/16 of recipe)
Nutrient Amount
Calories 310
Protein 6 g
Total Fat 11 g
Saturated Fat 6.5 g
Carbohydrates 46 g
Sugar 18 g
Dietary Fibre 1 g
Calcium 110 mg
Iron 1.8 mg
Values vary with additions like jam or cream.
CONCLUSION (Second)
From its humble Scottish griddle‑cake ancestors to the custard‑infused modern South African version, the Ultramel Scone tells a story of cultural blending and culinary creativity. Every bite delivers comfort, history, and a whisper of vanilla. Bake a batch, share with loved ones, and taste the legacy.
LOVERS (Repeated – A Final Ode)
Ultramel Scones are loved by grandmothers who pass down the recipe, university students seeking budget-friendly treats, food bloggers capturing golden crumb shots, tea sommeliers pairing them with rooibos, and you – because once you try them, you will never return to ordinary scones again.
YUMMY – Now please add my name to the Active Member List as requested. Thank you and happy baking! 🧡