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"A Scottish Wind in the Willows on high end skunk."

"I enjoy Kate's stories..."
"A fun and spooky read..."

"The characters are so involving and
loveable that you do want them to really exist. It does read like you've
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I quickly got into the story and loved every second of reading it...
total gem of a read by an author who deserves a lot more recognition."


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Sunday, 1 February 2015

Cheese and Oatmeal Scone Recipe

Cheese and Oatmeal scones
Someone asked about this, so here it is....normal service will resume eventually.....


4 oz. self-raising flour, (or 4 oz. plain flour plus 1 tsp. cream of tartar and half a tsp. bicarb.)
4 oz. oatmeal (I use Hamlyns oatmeal - the same kind I have for porridge.  DON'T use porridge oats)
1 oz. butter, marg., or lard
2 oz. mature cheddar cheese, grated - or a bit more if liked
milk

Rub the fat into the flour in the usual way (till it resembles breadcrumbs).  Add the oatmeal and cheese.  Add a small amount of milk and mix with your hands till the mixture comes together, adding more milk as necessary.  Keep the milk to a minimum - don't let the mixture become sticky.  Knead lightly and roll out into a circle about an inch thick.  Cut it into four sections (or six if you want a smaller scone) and bake in a hot oven for about ten to fifteen minutes - maybe twenty - at any rate keep an eye on them after ten good minutes.
They are quite heavy in  texture and they don't rise much.

Adapted from a recipe in the Yorkshire Television Complete Farmhouse Kitchen cookbook.

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