Method

1. Mix the inkomazi, eggs (except the 2 for brushing), and essence together. Place the mixture in the fridge while preparing the dry ingredients.

2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and butter. Mix until well combined.

3. Add the wet ingredients to the dry ingredients and mix using your hands.

4. Do not overmix the dough.

5. Roll out the dough on a clean surface and shape using a cookie cutter.

6. Place the scones on a greased baking tray and brush with the remaining eggs.

7. Bake at 180°C for 20–25 minutes.