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The Smallest Small and I have been baking this morning.

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My middle child has recently started school, and unlike my son appears to have a tremendous lunchtime appetite when she is there. I’ve been wondering what else to send in with her, and this morning our baking has solved this problem 🙂

We have made savoury scones – I will send a couple of these in place of a wrap, or send one in as part of her healthy morning snack. We used cheese, bacon and sundries tomatoes, but you can put in whatever takes your fancy – I bet pesto, parmesan and pine nut scones are great, or you could make veggie scones filled with sweetcorn and grated carrot.

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Preheat your oven to 180°. Gently rub 6oz of SR flour with 1oz of butter, to make very fine breadcrumbs. In another bowl, whisk an egg with a good splash of milk. Add your extras – a good handful of grated cheese, some finely diced bacon, and seeds and nuts etc. Then add a little of your egg/milk liquid to your flavoured crumbs, stopping when you have a nice crumbly scone dough.

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Flour down a surface, then roll to a couple of cm thick. Cut out into circles, brush them with the remaining egg/milk liquid and then bake until golden (12-15m).

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These will freeze well.  You can take them out frozen and they will be defrosted by lunchtime.

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