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Working in pairs to cook and taste a batch of Drop
Scones served with a Fruit Compote |
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Year 7: Drop Scones Fruit
Compote |
Consistency |
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Ingredients:
Pancakes ·
150g plain flout ·
½ teaspoon baking powder ·
25g sugar ·
10g margarine or butter ·
1 egg ·
100ml-150ml milk |
Compote: ·
100g fresh or frozen fruit mix ·
Sugar to taste |
Coating |
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Method: ·
Drop Scones 1.
In a large bowl
sieve flower and baking powder together. 2.
Stir in sugar,
add margarine (or butter) and rub in. 3.
Whisk egg to
flour mix and SLOWLY add enough milk until you get a thick batter. 4.
Heat a small
amount of oil in a frying pan and drop 1 tablespoon of butter at a time. Cook
until you see bubbles appear on surface, turn drop scone over. They should be
golden brown in colour. Serve with fruit compote. ·
To make compote o
Clean any fresh
fruit according to type. Put the fruit and sugar into a saucepan and heat to
a simmer, then turn down the heat to low and stir, until thick and syrupy.
Taste. |
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