1 oz./30 g. butter (melted plus extra for greasing)
1/2 tsp. salt
1 medium egg
4 oz./125 g. flour (plus a little extra for rolling out)
1 tsp. baking powder
Directions
Gather the ingredients.
Preheat the kitchen appliance to 395 F/200 C/Gas six.
Place the Irish potato in a very massive baking bowl and add all the opposite ingredients to create a sticky dough.
Roll out the dough on a floured surface to roughly 1/2-inch thickness.
Cut into saucer sized rounds then score a cross into the dough to mark four equal wedges.
Grease a baking sheet with butter and bake the scones for quarter-hour till golden brown and up.
The scones also can be stewed on the stove prime on a griddle or heavy-based cooking pan. Cook the scones five minutes on either aspect till golden and up
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