Barossa scones
I promised you more Barossa recipes, and here they are.
I’m glad I didn’t promise more than a couple of recipes though. Last night I watched five movies with friends in an epic marathon of bad taste and good chocolate. This morning I woke up early and a friend started on my costume for the Regency Gothic Banquet (I didn’t get too much in the way, truly). And so tonight I’m tired. I really need to use a stronger word than ‘tired,’ but the word that comes to mind means quite a different thing in North American English to Aussie English and I’m so terribly tired that I don’t have the energy to be offensive.
Scones are inoffensive, aren’t they?
Brown Scones (courtesy Mrs. Alb. Keil)
1/4 lb wholemeal flour
1/4 lb ordinary flour
pinch salt
2 tsp baking powder
2 oz butter
3/4 breakfast cup milk
Mix together the flour, baking powder and salt. Rub butter well into this and add milk. Roll out, cut into scones and rush into hot oven*.
Cinnamon Scones (given by A.A. Kuchel)
Put 1 lb 8 oz flour into a mixing bowl, add 1 tsp castor sugar, 1 tsp cinnamon, mix well. Add 1 oz butter. Mix all into a moist dough with 1 cup milk. Roll out 3/4 inch thick., Bake in a hot oven.
And that’s it for today! If I had a crystal ball to gaze into, it would be showing me asleep at a terrifyingly early hour tonight. Let this be a warning against watching films with friends….
*Is it a sign of fatigue that I want to put a warning that you won’t fit into your oven and it’s best to rush only the scones there?
food history, The Barossa Cookery Book, scones, recipes
July 31st, 2007 at 12:25 am
It’s very wise of you to stipulate that you should rush the scones and not *yourself* into the hot oven. Others who might be even more tired/exhausted/knackered/bushed/weary/fatigued/tuckered than you are might need the distinction made clear, just in case. You never know, you know.
July 31st, 2007 at 6:40 am
You have such wisdom - also such a very good first name :).