Glad you enjoyed your weekend away, fab scenery, and no injuries skiing either!
Pleased you got chance to make pancakes, although with no photographic proof, do we believe it?? You can make up a batch, and keep them in the fridge for a week, not that we ever have any left over batter.
I thought for the next cookery challenge I would try and combine some basic baking with your need to cook meat.
Cheese and bacon scones, lovely to look at, lovely to smell cooking and who wouldn't like a freshly baked still warm scone?
They are easy to make, mine were done from ingredients to cooling rack in 15 minutes, so hardly time consuming either.
Cheese and Bacon Scones
Ingredients
8oz/225g Self Raising Flour
2oz/50g Butter
2oz Mature Cheddar cheese, grated
1/4 pint milk
2 rashers of bacon, fried and cut into very small pieces
1 teaspoon of dried mustard powder (optional, and you could add herbs or normal mustard instead)
Pinch of salt
Method
1 Put the flour, salt and mustard powder into a bowl, add butter and rub together until it looks like breadcrumbs.
2 Mix in the bacon pieces
3 Add the milk in one go, mix with a metal spoon to make a dough
4 Lightly flour your work surface and roll out the dough to a depth of 1inch, it may look too thick, but any thinner and you'll have biscuits not scones and you won't be able to slice them through the middle
5 Cut into rounds, my dough made 8
6 Pop onto a baking tray, either sprinkle with a little more cheese, or milk wash the tops and then put them into the oven for 10-12 minutes, until golden and hollow sounding when you tap the bottoms
7 Cool on a wire rack, but not completely as they are best eaten warm, sliced through the middle, and buttered
Alternatives
Omit bacon and add some finely chopped chives
Add Blue cheese instead of Cheddar
Omit cheese and bacon, and add dried fruit instead, then slice and top with jam and clotted cream
I would love to hear about other people's alternatives, so please leave your tips in the comments box
Yours, scones all scone,
Ruth
