Archive for October 9th, 2008

09
Oct
08

Scone Recipes- two kinds

I made both of these this evening. The cheese ones are going to be served with homemade vegetable broth later for Ian and my dinner, and the fruit ones are for the kids supper! 🙂

Fruit Scones- makes 8-10

225g/8 oz self raising flour

55g/2 oz butter

55g/ 2 oz raisins or sultanas

25g/1 oz caster sugar

150ml or so milk

1. Preheat oven to 220C. Sift flour and sugar into a large bowl.

2. Rub in the butter until the consistency of breadcrumbs. Add fruit, and mix. Add enough milk to make a soft dough.

3. Tip out onto a well floured board. Knead briefly to combine.

4. Roll out to a thickness of about 3/4 inch- 1 inch. Cut out rounds with a scone cutter approx 5cm/2 1/2 inches in diameter. You can brush with milk or egg if you like- I never bother!

5. Bake for 10 minutes on a baking sheet until golden. Cool on a wire rack.

Cheese scones- makes 8-10

225g/8 oz self raising flour

55g/ 2 oz butter

55g/ 2 oz grated mature cheddar cheese

1 tsp salt

1 tsp mustard powder

Optional and really yummy- 25g/ 1 oz chopped nuts- hazelnuts and walnuts/pecans are really good

150ml or so milk

1. Preheat oven to 220C. Sift flour, salt and mustard powder into a large bowl.

2. Rub butter into mix until it resembles fine breadcrumbs. Mix in cheese and nuts if using.

3. Add enough milk to bind to a soft dough.

4. Tip mixture out onto well floured work surface and briefy knead to combine.

5. Roll out to a thickness of approx. 3/4-1 inch. Cut out scones with a scone cutter approx. 5cm/2 1/2 inches in diameter.

6. Again, brush the tops with milk if you like. I don’t bother. Bake on a baking sheet for 10 minutes or so until golden. Cool on a wire rack- these are GORGEOUS still warm.

Fruit on the left, cheese on the right. The story of my life, in so many ways. 😀

Photobucket

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