• Some people fondly call Chef Funi the ‘Scone King’ because he always has scones at home. His love for baking stems from his mother, a pastor’s wife. The family often had visitors to their home for whom she would bake scones daily. Scones are more than just a culinary delight to him; they hold precious memories of his late father and the moments he shared with him during his childhood.

    Chef Funi's scones


    • • 1 kg cake wheat flour
    • • 8 tsp baking powder
    • • 1 tsp salt
    • • 1 ½ cup white sugar
    • • 500 grams baking margarine
    • • 2 ½ cups plain yoghurt or milk
    • • 1 tsp vanilla essence
    • • 4 large eggs, beaten



    PREHEAT the oven to 200°C.


    COMBINE all the dry ingredients in a large bowl and rub in the butter until the mixture resembles coarse crumbs.


    WHISK together yoghurt, essence and eggs, then add ¾ of the egg mixture to the dry ingredients. Mix to form a soft dough. If more liquid is needed, add the remaining egg mixture. (Reserve the remaining mixture to brush your scones before baking them).


    PLACE on a lightly-floured work surface, roll into 2 cm thick and cut with a cookie cutter.


    BRUSH the tops of the scones with the remaining egg mixture and bake for 12 – 15 minutes. Happy baking, Mzansi!

    Read more on Chef Funi in our Summer 2024 issue – on shelves now!

    Made Chef Funi’s scones recipe? Tag us @foodandhomesa #CookingWithFH on Instagram!

    ALSO SEE: Chef Funi’s Father’s Day recipe

    Chef Funi’s Father’s Day recipe