have made four batches of these great results each time loving them and sooo easy
jazz46,
Jun 24, 4:03am
how long do u knead for when u are ready to cook
nik12,
Jun 24, 4:19am
I only knead just enough to push it into shape really. so as little as possible. Thought I'd add (if I haven't already) these make a reasonable gluten free version with the Bakels flour mix.Do manage to get a bit of a rise out of them. just don't over cook.My downfall every time lol.
subo,
Jul 13, 4:52am
This is a thick but wet mixture.
janny3,
Jul 13, 9:00am
I love the scones and also made a flat slab without milk much to everyone's delight.
Just wondering if you've made them as savoury scones or in muffin trays as has been suggested by another member!
TIA
subo,
Jul 13, 5:05pm
Yes janny3. I do all sorts with the mixture. Pizza base needs flour to sprinkle on while spreading out. Ripe bannana scones. Cheese, onion, bacon, salami, fruit and any kind of slab with olive oil and herbs on top. Can burn so tinfoil needed before end of cooking sometimes. Ok for muffins but I still prefer as scones. I also cook them in my little bench oven most of the time. Saves using the big oven for just one thing.
janny3,
Jul 14, 3:23am
Well thanks for that.Wonderful ideas!
So now you've got me hankering for herbed pumpkin scones.Going to try it in the convection oven.
Have just made these.they look and taste great.next time will fiddle and make savory ones.nom nom.Mr JB is all smiles :)
wise_one,
Nov 24, 11:57pm
ive just made a batch of dates ones i make them 3times a week
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.