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Preheat the oven to gas mark 7, 220 degrees C.
Sift 3 oz each of self-raising flour and wholewheat flour into a large bowl, and add the bran which remains in the sieve. Add a teaspoon of baking powder, 1/2 teaspoon mustard powder (or made-up mustard if that's what you've got), 1/2 teaspoon of salt, and a good pinch of cayenne pepper. Mix together, then add 1 oz butter or cooking marge, and cut into smaller and smaller pieces. Rub the remaining little lumps in, as with the plain scones, until it's all crumbly with no big lumps. Add about 2 1/2 oz grated strong cheddar (or parmesan) and stir in.
In a small bowl, beat a large egg together with 2 tablespoons of milk. Add this to the dry mixture to make a soft dough that doesn't leave dry bits behind. You may need to add a bit more milk, but go little-by-little or you'll end up with cheesey glue.
Turn the dough out onto a floured surface, and sprinkle with some more flour. Roll or pat out, cut into scone-sized bits and place on a well-greased baking tray. Brush the tops of the scones with a little more milk and sprinkle with a bit more grated cheese.
Bake for 10-15 minutes until golden-brown. Eat while still warm, with lots of butter.
Again, you can freeze them, but they don't keep very well out of the freezer.
If you do have any over that you want to use up, they make great pizza; split them, place cut-side up ona baking tray, drizzle with oil, smear with tomato paste, add bits of pepper, mushrooms, other veg, ham, whatever, and sprinkle with cheese; bake for 5-10 minutes.

Date: 2003-10-14 12:35 pm (UTC)
From: [identity profile] zoo-music-girl.livejournal.com
Eat while still warm

This is very important. This is why we had to eat all the scones before Daryl and Peta got back.

Date: 2003-10-14 12:54 pm (UTC)
From: [identity profile] ant-girl.livejournal.com
Ooh, I have a terrible hankering for nice warm scones now...

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