We’ve started making sourdough again, using a starter from sourdough.com. Here’s our first loaf of multigrain. Off to a good start.
Tonight I made a very tasty broccoli, bacon and cheese soup. We didn’t have any bread to go with it, so my wife Yvonne whipped up this quick scone recipe handed down from her mother, Doris.
2 3/4 cups self-raising flour (approx)
150 ml cream
150 ml milk
Preheat oven to 215 C.
Sift flour into bowl. Beat all of the other ingredients together.
Add to flour and mix with a knife. If mixture is too sticky add a little more flour.
Knead on a flat surface for 2 mins.
Cut scones with a round cutter and place together on a greased tray.
Sprinkle with grated parmesan cheese. (I’m sure you could try adding some cheese into the dough mix.)
Cook for 15 mins.
It’s that simple.
These yummy things come from a Masterchef recipe that you can find here.