Super Savoury Scones
EquipmentMixing bowl, sieve, cutlery, baking tray, grater, sharp knife, flour dredger, scone cutter, rolling pin, pastry brush, wire tray
Ingredients:
150g self-raising flour
75g Wholemeal flour
½ tsp salt
1tsp caster sugar
50g butter
1 egg
6-8 tbsp milk
25g grated cheddar cheese
6 sundried tomatoes
Method:
1. Preheat oven 190° / Gas mark 5
2. Lightly flour baking tin
3. Mix egg & milk together in a jug
4. Finely chop sundried tomatoes
5. Sieve flour & salt into a large bowl
6. Add wholemeal flour & sugar to flour mix
7. Using the tips of your fingers rub the fat into the flour until it resembles breadcrumbs
8. Mix in the grated cheese & chopped tomatoes
9. Make a well in the centre of this dry mixture add almost all the egg mix until the mixture forms a soft dough (use a round bladed knife)
10. Knead lightly with a little flour & roll to a 2cm thickness
11. Using a round cutter stamp out the scones & carefully place on the baking tin
12. Glaze with the remaining egg mix and bake for 15-20mins until golden brown
13. Remove and cool on a wire tray
Sweet Berry Scones
Ingredients:
EquipmentMixing bowl, sieve, cutlery, baking tray, grater, sharp knife, flour dredger, scone cutter, rolling pin, pastry brush, wire tray
225g self-raising flour
½ tsp salt
25g caster sugar
pinch of cinnamon
50g butter
1 egg
6-8 tbsp milk
100g fresh or dried fruit (eg. Sultanas, raisins, blackberries, cranberries, blueberries)
Method:
1.Preheat oven 190° / Gas mark 5
2. Lightly flour baking tin
3. Mix egg & milk together in a jug
4. Finely chop sundried tomatoes
5. Sieve flour, cinnamon & salt into a large bowl
6. Using the tips of your fingers rub the fat into the flour until it resembles breadcrumbs
7. Mix in the sugar & fruit
8. Make a well in the centre of this dry mixture add almost all the egg mix until the mixture forms a soft dough (use a round bladed knife)
10. Knead lightly with a little flour & roll to a 2cm thickness
11. Using a round cutter stamp out the scones & carefully place on the baking tin
12. Glaze with the remaining egg mix and bake for 15-20mins until golden brown
13. Remove and cool on a wire tray
Yoghurt Muffins
Ingredients:
EquipmentMixing bowl, cutlery, muffin tin, grater, pastry brush, wire tray
125ml plain yoghurt
125ml vegetable oil
175g self-raising flour
175g caster sugar
3 eggs
1 lemon or orange
pinch salt
Method:
1. Preheat oven 170°C / Gas mark 4
2. Grease tins or fill with muffin cases
3. Wash and remove the zest from the lemon
4. Stir all the ingredients into the bowl and mix thoroughly together
5. Spoon the mixture into the tins (Do not overfill)
6. Bake for 15mins until brown
7. Remove from tin and cool on a wire tray
Caramel Slices
Ingredients:
Shortbread base:
300g self-raising flour
175g butter
50g sugar
Caramel:
1 tin condensed milk
100g butter
2 tbsp golden syrup
100g brown sugar
Topping:
150g chocolate
Method:
1. Pre-heat oven to 170°C / Gas mark 4
2. Shortbread base:
Rub butter into flour until it resembles breadcrumbs
Add sugar
Tip this mixture into a swissrol tin and press down using the back of a metal spoon
Cook for 20-25 mins in the oven until and allow to cool in tin
3. Caramel:
Put butter, golden syrup, sugar & condensed milk into a saucepan and heat (stir all the time)
When mixture starts to bubble time for 8-10 mins stirring to prevent burning
4. Assemble:
When caramel is of a pouring consistency pour it over the shortbread base
Allow the caramel to cool
Melt the chocolate
Spread the chocolate over the cool caramel and allow to set