45 minutes to make – serves 12
- 2 cups of flour
- 4 teaspoons of baking powder
- 1/2 teaspoons of salt
- 4 tablespoons of butter
- 1 egg that has been beat
- 3/4 of a cup of milk
- 1 egg
- 1 mixing bowl
- 1 measuring cup
- 1 whisk
- 1 greased tin
- 1 pastry brush
Heat oven to 400 deg F.
Mix flour, baking powder and salt in a bowl.
Add butter and rub in with fingers until there are no crumbs.
Beat egg lightly ; pour into a measuring cup, and add milk.
Add liquid slowly to dry ingredients while mixing. You should have a soft dough, but not wet or very sticky.
Sprinkle flour on a wooden board or flat surface.
Pat out with fingers until about 1 1/2 inch flat.
Press out rounds about 2 1/2 inches across.
Gather excess dough and repeat process.
Beat extra egg well.
Put the scones on a greased tin, use a pastry brush and brush the scones. Bake for about 13 minutes until well risen and golden-coloured.
Let cool, then they are ready to eat!
30 minutes to make – serves 4
- 100 grams of self-raising flour
- a pinch of salt
- 50 grams of suet, shredded
- cold water – approximately 5 tablespoons
- a mixing bowl
- wooden spoon ( or another type of spoon )
Slowly add the flour, suet and salt all into the mixing bowl.
Add the water – a little at a time – mixing until there is no lumps. You should end up with a thick dough.
Divide the dough into eight pieces, use flour on your hands to shape the dough into balls about the size of a golf ball.
Place the dumplings on top of the casserole or stew, allowing enough room for them to expand.
Cover with a lid and cook in an oven at around 150°C / 130°C fan / gas mark 2 – or simmer on the top of the stove – for 20 minutes or until the dumplings are tender.
You can add them to a soup and then they are perfect to eat!