As I said they didn't have a chance to go stale - they did even go cold! They were a hit!
The plain ones were the surprise favorite due to their flexability regarding topping. The cheese and spinnich @ cheese were joint second while the cheese @ bacon bits were last (although I loved them!). That's not to say that they were bad just a matter of preference.
Lessons to be learnt
>Use a larger pinch of salt, especially if you use unsalted butter. If will take away a flour taste left over.
>Chop spinnich finer and maybe use fresher leaves - it'll turn the scone green! :)
Future ideas
>Spicey scones! Adding chillie powder! Might need cheese to counter balance flavours and textures.
>Stuffed scones. It should be possible to bury a surprise in the center of a plain scone - meat would work but it would have to be pre-cooked, cheese would be ok but not sure about jam as it might ooze out! Worth a try!
Thursday 30 December 2010
Wednesday 29 December 2010
Tonight - scones!
Yes an old favourite but with twist
The base recipe is
225 gms self raising flour
40 gms butter
150 ml milk
1.5 tablespoons of caster sugar
Pinch of salt
This makes about 8 small scones.
Can't find self raising flour easily so used all purpose and a teaspoon of baking powder. It always surprises me how much flour costs here, I thought you grew lots of wheat in the states...
Rub butter into the flour (and baking powder) then add the salt and sugar. Then slowly fold in the milk to make soft dough. Kneed to make a dough ball. Shape into ball and flatten to a thickness of 2 cm - you can be neat a roll it out and use a circular cutter.
Bake in prheated oven @ 425F for 12 -15 mins or until golden brown.
Eat as soon as cool enough to do so as these suckers go stale fast - not that they usually last that long!
Plain ones are good but for fun try adding grated cheese, cherries or any other dried fruit. I'm doing 2 each of plain, cheese, cheese @ (fake) bacon bits and cheese @ baby spinach leaf (must remember to chop it finer next time - used a food processor last time I made it).
I'll let you know how it comes out!
The base recipe is
225 gms self raising flour
40 gms butter
150 ml milk
1.5 tablespoons of caster sugar
Pinch of salt
This makes about 8 small scones.
Can't find self raising flour easily so used all purpose and a teaspoon of baking powder. It always surprises me how much flour costs here, I thought you grew lots of wheat in the states...
Rub butter into the flour (and baking powder) then add the salt and sugar. Then slowly fold in the milk to make soft dough. Kneed to make a dough ball. Shape into ball and flatten to a thickness of 2 cm - you can be neat a roll it out and use a circular cutter.
Bake in prheated oven @ 425F for 12 -15 mins or until golden brown.
Eat as soon as cool enough to do so as these suckers go stale fast - not that they usually last that long!
Plain ones are good but for fun try adding grated cheese, cherries or any other dried fruit. I'm doing 2 each of plain, cheese, cheese @ (fake) bacon bits and cheese @ baby spinach leaf (must remember to chop it finer next time - used a food processor last time I made it).
I'll let you know how it comes out!
Hi there
This blog has been started at the suggestion of my good friend Diana to chart my cullinary adventures in my new life in America - likes, dislikes and modifications to American dishes.I plan to share some British dishes allow the way.
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