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Friday, September 28, 2012 2:49 PM
Pinwheel scones are just so easy to make and are ideal for morning tea. Invent your own – or the kids’ – filling variations. They can even have sweet fillings.
Scones have a long history – and a good scone, in my opinion, can knock spots of today’s muffins. They’re simpler, for starters and because of that can be more versatile than a muffin. They just beg to be served warm, straight from the over, split open and generously buttered. In pre-refrigeration days, when the milk went ‘off’, the cook made scones…just added milk, baking soda, mixed it all up and got it into the oven as fast as possible. Scotland is widely regarded as the historical home of scones.
I got this recipe from Tracey, wife of the manager at the giant Molesworth Station when I was preparing the “Country Calendar Cookbook” last year, and she whipped them up while we boiled the jug; that’s how easy they are. They’re savoury, tasty and great fun for the kids to make. Tracey says the musterers love them for smoko.
If you do not have self-raising flour, use 3 cups plain flour and 6 teaspoons baking powder.
This is the sort of recipe that can keep little hands busy on a wet school holiday morning…and perhaps light the spark that in the future will flame into a top class cook.
Recipe - While the recipe calls for a relish and bacon filling, you can substitute anything that’s in the fridge. http://www.ecook.co.nz/recipe/Relish-and-bacon-pinwheel-scones/?r=3278&fs=1
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