Biltong & Feta Scones

Flaky, savory, and best warm from the oven with a thick smear of butter.

A proper savory scone — the salty spice of biltong against creamy feta is a combination that belongs on any South African tea table.

You'll need: 3 cups flour, 1 tbsp baking powder, ½ tsp salt, 100g cold butter (cubed), 100g feta (crumbled), 80g of our biltong (chopped), 1 egg, about ¾–1 cup milk (plus a little extra for brushing).

Method: Heat your oven to 200°C and line a tray. Rub the cold butter into the flour, baking powder and salt with your fingertips until it looks like breadcrumbs. Stir through the feta and biltong. Whisk the egg into the milk, then gently mix it in until you have a soft dough — add the milk bit by bit, you may not need it all, and don't overwork it. Pat out to about 3cm thick on a floured surface, cut into rounds, brush the tops with milk, and bake 12–15 minutes until risen and golden. Split and butter while still warm.

Our thin-cut biltong folds through the dough evenly — no big chewy lumps, just savory flavour all the way through. Makes about 10.