Six Week Store Cupboard Challenge

Day 2

After Yesterday’s all day kitchen event,  I decided on a bit of a cop out day.  Fulfilling my requirements yes, pulling out all the stops…no.  However that is because this recipe is so successfully simple, utterly gratifying and fills a family.


Items to be used: Quinoa flour, chestnut flour, preserved sundried tomatoes, marrow and apple chutney, Indian chutney.   We are on a roll here.

The cookbook is one that my brother Sam gave to me 10 years ago.  To say that it is dog-eared is an understatement.  Most pages have bits of dried flour, butter, water residue stuck to them and many pages are spattered with something resembling oil.  Boy have I used this book. Roll the drums for:

Cookbook: Nigella Lawson’s; How to be a domestic goddess

And for this recipe more than most: Lily’s scones, page 67

These scones do not fail to please, best of course fresh and warm from the oven.

  • 500g plain flour (I used up 50g chestnut flour and what I had left of my quinoa flour – about 100g, I then used a wholemeal plain flour, because in all this reckless abandon, I am still trying to hold on to some sense of being good.)
  • 1 teaspoon salt
  • 2 teaspoons bicarbonate soda
  • 4 1/2 teaspoons cream of tartar
  • 50g cold unsalted butter, diced
  • 25g Trex, in teaspooned lumps (or use another 75g butter)
  • 300 ml milk
  • 1 large egg, beaten, for egg-wash (but I don’t bother)
  • I used her variation of 75g cheddar cheese
  1. Preheat the oven to 220C/gas mark 7
  2. sift the flour, slat, bicarb and cream of tartar into a large bowl.
  3. Rub in the fats till it goes like damp sand.
  4. At this point I added her variation of cheddar cheese.
  5. Add the milk all at once, mix briefly – briefly being the operative word.
  6. Turn out onto a floured surface and knead lightly to form a dough.
  7. Roll out to about 3cm thickness.  Then stamp out at least 10 scones.  You should get 12 but may need to  re-roll.                                                                                        
  8. Place on baking tray very close together – the idea is that they bulge and stick together on cooking.(You can brush with egg-wash if you wish)
  9. Cook in oven for 10 mins or until risen and golden.
  10. Always eat freshly baked.

I served these scones with a simple green salad and dressing, with a rather camel turd looking goats cheese – a Christmas pressie that turned out to be quite delicious.  We also added the chutneys which proved to be quite a perfect accompaniment, some olives and some preserved sundried tomatoes.  I can sit back today, having had an easy ride and with a cupboard less stocked.





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