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450g/1lb self-raising flour
1/2 teaspoon salt
2 teaspoons baking powder
75g/3oz butter, cubed
75g/3oz caster sugar
225g/8oz frozen blackberries
200ml/7fl oz buttermilk
1 egg, beaten
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Sift the flour, salt and baking powder together in a large bowl. Rub in
the butter until the mixture resembles breadcrumbs. Stir in the sugar and
frozen blackberries. Stir in the buttermilk to form a firm dough.
• Knead the dough very lightly. Roll out on a floured surface to 2.5cm/1in
thick. Using a 6.5cm/21⁄2in cutter, stamp into rounds, being careful not to
cut through the blackberries. Knead and re-roll as necessary.
• Put the scones on a greased baking tray, and brush the tops with beaten
egg. Bake in the oven for about 10 minutes until well risen and golden
brown. Serve while still hot.
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