Far nicer than you're thinking. Simon, the husband, was rambling of flavours to go with corn to me, first thing in the morning. It started out with bacon-esque things, scooted through cinnamon - to which I replied "I can't think of a worse combination" - and ended with anus and the like. A typical conversation really, especially when both of us feel like death barely warmed up. Anyway, I decided to give it a whirl as I figured if people put cinnamon straight onto corn then having them as a scone combo might not be nearly as bad as I'd said. Turns out they're really, really nice. Subtle too.
Ingredients
- 2¼ cups Orgran self-raising flour
- ⅓ cup Orgran gluten free gluten
- Pinch of salt
- 1 tbs sugar (optional)
- 20g Nuttlex
- ½ tsp cinnamon
- 1 tsp Orgran No Egg whisked with
40mls water until thick
- ½ cup goat’s milk
- ¼ cup creamed corn
- Extra goat’s milk for glazing
Method
- Preheat oven to 220°C
- Lightly grease baking tray.
- Sift Orgran flour, Orgran gluten
free gluten, salt, cinnamon and sugar into a large bowl.
- Rub in the Nuttlex, using
fingertips until the mixture is fine and crumbly.
- Make a well in the centre of the
mixture and pour the Orgran No Egg mixture, creamed corn and goat’s milk
into the well.
- Mix lightly with spoon or spatula
to form soft dough.
- Slowly add a small quantity of flour
to prevent sticking, if needed.
- Gather the dough together, (do not
knead the dough) and merely turn it out onto a lightly floured surface.
- Lightly press out the dough until
it is 2.5 cm thick.
- Cut out rounds with a floured 5 cm
cutter.
- Heat a baking tray in the oven for
5 minutes
- Place with the extra milk.
- Bake on the middle shelf of the
oven for 10-15 minutes.
- If you are serving the scones warm, wrap them in a clean tea towel while still hot.
Note
- As these fall somewhere between savoury and sweet they're best eaten with Nuttlex or if you're lucky, butter.
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