Sometimes
you want something more sustaining than a sandwich, but don’t want
to eat out of bowls. A savoury scone can provide just what’s
needed.
1 onion
1
tbsp olive oil
1/2
tsp sage
1
cup flour
2
tsp baking powder
pinch
of salt
4
tbsp soft butter – OR 3 tbsp olive oil
1/4
cup milk or water
- Dice the onion and fry it in the oil until soft. Put to one side
- Add the sage, baking powder and salt to the flour.
- Rub in the butter/oil, or mix it in with a fork until you have a coarse, crumbly mix.
- Quickly mix in the milk until you have a fairly soft, but non-sticky dough that you can handle easily.
- Knead this for half a minute and then roll it out on a floured board into a roughly circular shape. Alternatively, if you have an oven, roll out the dough and cut it into six or eight discs, using a glass or a scone-cutter.
- Put the dough in a frying pan over a flame tamer on a low flame. Cover and cook for 15 minutes or place in a preheated hot oven for 15 minutes.
- Turn out, cut into wedges and split each, buttering and serving it while it’s still warm.
Variations:
- Use some fresh herbs, if you have any available.
- Add 1/4 cup grated cheese to the flour before mixing the dough.Fry some diced Seitan chorizo with the onion.
- Add garlic to the onion, if you like./
- Spread some Marmite or Annie's Big Mix (or both!) on the scone.
- Instead of making scone dough, use Zebedee bread.
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