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ZL1ABS > RECIPE 25.03.12 09:34l 40 Lines 1330 Bytes #999 (0) @ WW
BID : F30077ZL1ABS
Read: DK3UZ GUEST
Subj: Rhubarb Scones
Path: DB0FHN<DB0MRW<OK0PPL<DB0RES<DK0WUE<7M3TJZ<ZL2BAU<ZL1AB
Sent: 120325/0716Z @:ZL1AB.#06.NZL.OC #:2571 [AUCKLAND] FBB7.00i $:F30077ZL1ABS
From: ZL1ABS@ZL1AB.#06.NZL.OC
To : RECIPE@WW
"Rhubarb Scones
Donna Hay
250 grams (9 ounces) rhubarb, trimmed and chopped
1/4 cup currants
2 teaspoons baking powder, sifted
1/2 cup milk
2 tablespoons caster sugar
2 cups plain flour, sifted
1/2 cup caster sugar, extra
1/2 cup pouring cream
Double cream and berry jam, to serve
Preheat the oven to 180 Celsius (360 Fahrenheit). Combine the rhubarb,
sugar and currants in a bowl. Set aside. Place the flour, baking powder
and extra sugar in a bowl and make a well in the centre. Gradually stir in
the milk and cream until just combined. Turn out on to a lightly floured
surface, add the rhubarb mixture and gently knead until a smooth dough
forms. Roll out to 3cm (1/4 inch) thick. Use a 5cm round (2 inch) cookie
cutter * to cut out 15 rounds. Place the scones together on a baking tray
lined with non-stick baking paper and bake for 20 - 25 minutes or until
cooked when tested with a skewer. Serve warm with cream and jam. Makes 15.
* Dust the cookie cutter in flour before cutting each round as this will
help stop the dough from sticking to the cutter."
From a weekend magazine cooking page.
A large drinking glass may serve as a cookie cutter if your kitchen drawer
doesn't have a purpose made item.
73 - Michael, ZL1ABS @ ZL1AB
Message timed: 19:47 on 2012-Mar-25
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