Welbeloontjies, aka 'The Fire Scone' family favourite recipe

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RECIPES

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Crispy on the outside, syrup filled & the perfect fireside treat.

When it comes to winter rituals, it’s the simple things that stay with you. A welbeloontjie , aka fire scone , is one of those. We usually make it when we go camping and I think it's a Voortrekker original which we found somewhere along the way, probably in a Getaway magazine from the 90's.

Made from soft scone-like dough wrapped around a stick and toasted slowly over the fire, this 'welbeloontjie' turns golden and crisp on the outside while staying warm and tender inside. It’s a hands-on, slightly messy, completely joyful process, especially with kids gathered around the coals. Once it slides off the stick, steaming and ready, fill it with a generous glug of golden syrup, honey or even apricot jam and eat it straight away — no waiting, just that perfect, nostalgic bite.

Ingredients

500 G CAKE FLOUR

10 ML BAKING POWDER

PINCH OF SALT

15 ML SUGAR

30 ML BUTTER

2 EGGS, BEATEN

±125 ML MILK

±75 ML WATER

APRICOT JAM, HONEY OR MY FAVE, GOLDEN SYRUP TO SERVE

Method

01

Sift the flour, baking powder and salt together into a bowl, then rub the butter in with your fingertips until it feels soft and crumbly. Add the sugar, then pour in the beaten eggs and enough milk and water to bring it together into a soft dough, not too wet, just workable.

02.

Turn it out and roll it into a flat sheet, then cut long strips, about two centimetres wide. Let them rest for a few minutes while you get your fire right, you want hot coals rather than flames.

03.

Take a clean stick, preferably a green one or if you're not camping then a dowel stick is perfect, and wind the strip of dough around it, sealing the end so it forms a hollow tube. Hold it over the coals, turning slowly so it cooks evenly, until the outside is golden and slightly crisp and the inside is cooked through.

04. Slide it off the stick while it’s still warm, turn it upright and pour in syrup, honey or a spoon of jam. Eat it straight away, while it’s still steaming and soft inside, that’s the whole point of it.

Tip: If you're camping, be careful which branch you use. We always throw in a bunch of pre-cut dowel sticks into our braai utensil bag and they live there for when the Welbeloontjie time hits. A 1cm dowel stick is great. Too thick and you are in a sugar coma.

Have you ever heard of anything quite this delicious? It’s oozy, sticky, guaranteed to be messy in the best way, and loved by everyone from young to old. Best of all, it’s surprisingly simple to make, even if you’re not much of a baker (like me).

The heart behind

my business

Hunter & Snow is a return to something more personal — a slower, more considered way of creating and living. For years, my work was rooted in building brands. Understanding people, shaping ideas, and bringing vision to life. But over time, I found myself drawn back to something quieter.

It started in small ways, making with my hands, rearranging my home, collecting meaningful pieces, writing again. Letting creativity unfold without pressure, guided by instinct. At my core, I am a creative, and it feels like a life force, something I feel compelled to share and encourage in others.

Hunter & Snow is an extension of that. A place for thoughtfully made pieces, shaped by everyday living, seasonality, and the quiet beauty of a home that evolves over time. A space to share what I’ve learnt, in the hope that it invites a slower, more personal way of living.

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