Method

1. Mix maize max, wheat flour, sugar and baking powder for 1 minute on a medium speed. Then add milk and butter and mix for a further 2 -3 minutes on a medium speed or until the liquid has been absorbed.
2. Once mixed, cover the bowl and start the final proof for 30 - 45 minutes in the refrigerator.
3. Then roll the dough out to a thickness of 15 mm – 20 mm and cut with a scone cutter (6cm diameter).
4. Place the scones on a greased baking tray and brush with egg yolk.
5. The oven should have a temperature of 220° C when you put the scones in.
6. Bake the scones for 15 – 18 minutes.