6 August, 2016

Scones – workshop

It was an awesome two hours, well spent making three different types of scones. Same simple recipe was taken in to two directions; savoury and sweet.  For the sweet recipe, we added tea infused sultanas and for the savoury, it was a combination of buttermilk, cheese and chives. We also left the third recipe without any alterations and over kneaded the dough to compare results.

 

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Both batches came out looking golden and puffy. I have to say the cheese and chives was a keeper. Best part was the tasting time, eating our own scones with cream and jam and of course accompanied by a warm cup of tea. 

 

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