Thursday 7 July 2011





PLAIN  SCONES

12 oz  Self-raising Flour – 5 oz marg –
2 tablespoons Caster Sugar – 1 egg + quarter pt milk
½ teaspoon Baking Powder

METHOD

Seive the Flour and baking powder into a large bowl
Add Sugar then marg. Use a fork to cut through the marg, to start the process of crumbing easier.
Using Finger-tips to turn mixture into Crumbs
Crack the Egg into a jug and Add the Milk – whisk with a Fork
Make a Well in Centre of Dried Mixture and Pour ¾ of the Milky-egg mixture & Mix with a Fork
The less time handled the better
Carefully gather mixture up onto a Floured board and when using Cutters DONT  TWIST as this will
reduce the Rise ! No Rolling either, shape with hands carefully
Using a Brush- wash top with remaining milky egg mixture
The oven should have been on preheated to Gas 7
Takes 15 – 20 minutes Cooking Time



SAVOURY  SCONES - A subsitute for Potato

Almost Same ingredients as above recipe but use Salt & Pepper instead of Sugar

and teaspoon of Dijon Mustard mixed into Milk n Egg 

Add  2 oz finely grated strong cheese into dried ingredients before adding Egg mixture.

Can add a little grated cheese on top after brushing with remaining milk n egg mixture.


* * * * *



CHOCOLATE  FUDGE  BARS

5 oz plain flour - 8 oz demerera sugar - 1 tablespoon Cocoa Powder - 3 oz desic. coconut
6 oz marg or butter - half teaspn vanilla extract
1 oz good quality dark chocolate 

Sift dry ingredients into bowl, add desiccated coconut, add melted marg or butter 
and Vanilla extract + dark chocolate into well and mix thoroughly
Put into an oblong tin 10" x 7" line if wished

Bake at  180 c - 350 F - Gas 4 for 20 minutes

Leave to Cool



Marshmallow topping

4 oz granulated sugar - 4 oz water or just under quarter pint
1 tablespoon gelatine - 1 cube of orange jelly + half tablespn Cocoa

Place sugar & water in a pan, sprinkle gelatine over + cube of jelly
and stir over low heat until dissolved
Bring to boil, reduce heat and simmer for 7 minutes.
When nearly Cold - Beat for 10 minutes until thick and fluffy.

And spread all over the top - let Set - decorate - then cut into desired squares. 


If you don't fancy the idea of Marshmallow then create a 'FUDGE' topping

6 oz icing sugar - 2 tablespns Cocoa - 1 oz butter or marg - 1 1/2 tablespns HOT water
+ Coconut to decorate 

Sift Icing Sugar into pyrex jug or pan + Cocoa  - melt butter or marg and add hot water then whisk with fork briskly - this can cool down fast so pop back on low heat or microwave to loosen and spread onto
cooked biscuit topped with remaining Coconut

3 comments:

  1. Hi and thanks for visiting my blog and following me, i love new visitors.
    Can i ask a question about your choc fudge bar recipe, it sounds gorgeous but do you melt the dark choc or put it in whole?

    Ta
    Gill

    ReplyDelete
  2. Break Chocolate into small pieces and melt with marg.in Pan or put the small pieces into dry ingredients - can use either way. Hope this helps Gill X x

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  3. I can easily omit the fudge & chocolate, not though scones which are one of my favourite all year round treats.
    I learned something new: about not using a cutter for scones, so thanks for that.

    ReplyDelete