My mind is blank about how I gravitated to this one, maybe because of a book at home, or looking longingly at a collection of VHS tapes, and no longer having a recorder. This is the second series of books that I rediscovered during the early months of COVID lock-down, The Two Fat Ladies. Savory scones: Add 3/4 cup grated hard cheese and 1 teaspoon dry mustard, or 1/3 cup minced olives, anchovies, or what you fancy. Yummo.įruit scones: Add 1/3 cup dried fruit and 2 tablespoons superfine sugar. Cool on a rack, but eat when still warm, with lots of butter, clotted cream, and jam. Bake for 10 minutes until well risen and brown. Place the rounds on a greased and floured baking sheet and brush with milk. Knead lightly on a floured board, then pat out into a round 3/4 inch thick. Form into a soft dough with a metal spatula. Rub in the butter with your fingertips until it all resembles crumbs. Scones take but a moment, so do try them. No one seems to make them nowadays instead, they buy terrible things in supermarkets tasting of soda and studded with soggy fruits. A recipe from Cooking with the Two Fat Ladiesįresh scones, still warm from the oven, are part and parcel of the delicious teas of our childhoods.
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