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.




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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